CHASING FOOD DREAMS

Passing on a Timeless Heritage and its Cuisine with Peranakan Culture Consultant Cedric Tan and Peranakan Chef Debbie Teoh !

As time goes by and the world continues to modernize, we are definitely pleased with the continuous evolving of our futures. With every moment in life as it changes, there seems to be a part that we all tend to take for granted and that is our heritage. Our legacy, our pride, our hope… these are priceless virtue that can never be forgotten as it will lead us to be who we are one day. Yes, traditions are hard to keep and yes, there are just so many dos and don’ts in many cultures but that is what it is all about, isn’t it? That is what makes our heritage unique and shape us to who were are today.

No, this is not a lecture to all but it leads me to share with everyone a timeless experience I had recently. Truth be told, I was ignorant of my own heritage till I reach my early twenties. Then I became really curious and found out that my dad is a baba while mom is not. I proceeded to literally interrogate my mom about our heritage and soon, I was hooked. Proud to be part of the Nyonya and Baba heritage from the northern part of the country, I make sure to learn up all the aspects of the cuisine and also some of its dos and don’ts. After all, it is where I came from and my parents came from and also, it builds me to who I am today.

When a recent invitation came to experience a true blue traditional Peranakan mock wedding and Nasi Kemuli Tok Panjang Luncheon, I jump on this happily. These days, it’s almost non-existence to attend a traditional Peranakan wedding. I was super thrilled. I knew this was going to be once-in-a-lifetime experience. In conjunction with a year affair if Majlis Kahwin 2013, this year, a Southern Peranakan Wedding affair was hosted by six-generation Peranakan, Cedric Tan who hails from Malacca and a Nyonya Chef Debbie Teoh, whose repertoire of Northern and Southern Peranakan cuisine is vast and much admired by many.

Both Cedric and Debbie believe that it is essential to share the knowledge and heritage of an almost dying tradition, to ensure that many more years will be passed on to the new generations. With this said, I would like to share the experience through my lens and through my words of what a Southern Peranakan Wedding and its cuisine is. The event was held in Kuala Lumpur Craft Complex late June this year.

The Ceremony

Tradition dictates that a Peranakan wedding be held for 12 days. There is quite a list of rituals that is essential to the ceremony and we were treated to a condensed version with a few crucial rituals. A Peranakan wedding is always elaborate and grand, it is also very colorful and is filled with many details. Someone even quoted that one often tells how rich a family is by their Peranakan wedding ceremony. The wedding ceremony is expensive and there is no limit to what one can show off in the ceremony as you can certainly buy the very best and go for more elaborate wedding costumes, jewelry, physical things and so forth.

A summary of the Peranakan Wedding Ceremony:

· Sang Jit and Lap Chai (Exchange of Gifts Day)

· Cheo Thau (Hair Combing Ceremony)

· Pai Chew (Wine Libation Ceremony)

· Arrival of the Groom and Chim Pang (Unveiling Ceremony)

· Sohjah 3 Hari (Third Day Ceremony)

· Interactive programme featuring Hari Kupas Bawang, Hari Tumbok Tepong, Hari Ann Chng

· Nasi Kemuli Tok Panjang Luncheon

Sang Jit and Lap Chai

The ritual began with presentation of both birth certifications Sang Jit. Then it was Lap Chai, the ceremony of exchange of gifts between the families of the bride and groom takes place a few days before the actual wedding ceremony. The groom would arrive at the bride’s family to present to them a list of specific items to be considered as gifts. To some, this day also often said to be the engagement day for the couple.

List of gifts for the bride:

· 2 bottles of liquor

· 1 set of jewelry

· 1 set of clothes

· 1 belt

· 1 pair of shoes

· 1 pair each of dragon & phoenix candles

· Peng Kim or dowry (agreed monetary gesture for the bride’s family)

· Wang Tetek (literally translated as breast money… money gesture for the bride’s mother for her breast milk)

· Wedding biscuits/cakes

· Fruits

· Raw pork trotter (exchange of this as a symbol of a virginal bride… which is almost non-existence as this would be difficult in today’s generation…wink!!)

List of gifts for the groom:

· 1 pair of red candles

· 2 bottles of concentrated juice

· 1 set of clothes

· 1 belt

· Pairs of can food stuff

The bride’s family would also return of the items or replace them with similar items to the groom. Even a portion of the dowry may be return depending on the families. It’s a long ceremony and starts from morning till evening.

After the Lap Chai ceremony, there is the Ann Chng ceremony where both families would gather at the bride & groom’s new house. It is the day to setup the bridal bedroom chamber and a whole long list of items and procedures follow.

Interactive programme featuring Hari Kupas Bawang, Hari Tumbok Tepong, Hari Ann Chng

Cedric was present the whole time with a special emcee to present the whole ceremony and its rituals. In between the various ceremonies, we had a special break to participate in an interactive programme featuring Hari Kupas Bawang, Hari Tumbok Tepong and Hari Ann Chng. These rituals are performed after the Lap Chai ceremony where everyone from the village would gather to help out with the wedding rituals and feast.

We saw how fine the knife skills of a Nyonya is and how everything is clearly done by hand from peeling shallots to all the fine slicing. There is even a part of a Nyonya selecting every grain of rice for perfection!

Cedric also demonstrated the art of Chinese Paper Cutting where red paper is cleverly cut to shape intricate beautiful designs to decorate the bowls for prayers and as decoration for the ceremony.

Cheo Thau

Cheo Thau is known as the hair combing ceremony. This is a crucial ceremony where the bride goes through a ritual to symbolize her transitioning from childhood to adulthood. The ceremony is fairly long and the bride goes through a beautiful long process from the very beginning to the changing of the wedding costume and all other rituals. She is assisted by her parents and a Sang Kek Em (a female wedding consultant or mistress of ceremony who is very familiar with all the rituals).

Before bride ritual starts, the family of the bride starts with prayer rituals by lighting up the candles placed on a special altar known as Sam Kai. This is called Pasang Lilin. The Sam Kai is dressed with an embroidered cloth and has quite a few items placed on it. Bowls of fresh fruits, sugarcane, dried fruits, red dates, rock sugar and more all nicely dressed with intricately cut red paper.

The centerpiece of the table is a special wooden box called Chanab that has skewers of flowers and fruits as offering for the ritual. Tea is poured and everyone proceeds to light up joss sticks and send prayers to the God of Heaven and their ancestors. Once the prayers are done, the bride will kneel and Sohjah to her parents as respect.

The bride prepares for the Cheo Thau ceremony by wearing white and some simple jewelry. She is then asked to sit on a Gantang (a rice funnel) covered with cloth and placed on a Nyiru (large rattan tray).

Here is where her transformation starts! She must sit in an orderly manner with her hands placed daintily. Her hair is also donned up in a simple high bun and dressed with flowers.

A Koo Yah (young boy) starts the ceremony by running through some rituals with some items. After paying respect to the bride, he will hand her a Tong Shu (Chinese Almanac) filled with a pair of scissors, comb, ruler, razor, scale and red thread. A mirror and a basin of water with sprigs of ixora tied to long spring onions for blessing are also present.

The Koo Yah walks around the brides few times to bless her with the items before placing a red thread on her head. By now, her hair has been cleared of pins and flowers to make way for her wedding headgear.

The headgear is a sight to behold. Constructed of gold and silver intricate flowers, the crown is tightly secured to her hair while a belted head gear designed to match the crown and set with The Eight Immortal Chinese deities is placed around her forehead before a pair of fine flower pins are neatly placed and secured on her head.

The Koo Yah finishes off the ceremony and the bride now gets to change into her wedding attire.

First, a net like clothing is put on her and her necklace is removed to make way for another masterpiece. Her wedding dress, known as a Kuah, is a two piece costume, one with a long dress coat with long sleeves and a long A-line skirt. Both the wedding pieces are extremely intricate with loads of fine embroidery usually hand stitched with gold or silver thread. The colors are usually red and contrasted with other colors to give a vibrant color theme. A shelled overlay is then placed on the dress coat to add on further effect to the grandeur of the wedding pieces.

The final touch would have to be the magnificent chandelier necklace set in gold! I can certainly imagine how expensive and elaborate this will be and one can certainly go all out with this jewelry…

Once the dressing is completed, the parents of the bride will place the veil over the bride. This is my first time seeing a black veil on a bride. I can’t seem to find out why the veil is black for this matter.

After this ceremony, all she has to do is to wait for the groom. I did notice the way the bride walks. She walks really slowly and sways side to side in a lady like manner. It’s pretty adorable and very feminine.

I am not too sure but I saw some sites that also states that the groom also goes through this hair combing ceremony. Anyone care to confirm this?

The next ceremony is the Arrival of the Groom.Stay Tune for Part 2…

For anyone who is interested, there is a Peranakan Convention in Kuala Lumpur

from Nov 29 to Dec 1. Do contact Cedric or Debbie for more information.

*More photos of the event at my Facebook: Chasing Food Dreams

**All information on the Peranakan Wedding is obtained from the event and some research from various websites.

Passing on a Timeless Heritage and its Cuisine with Peranakan Culture Consultant Cedric Tan and Peranakan Chef Debbie Teoh !

…Continued from Part 1

Arrival of the Groom and Chim Pang (Unveiling Ceremony)

The arrival of the groom is a noisy affair. He is led by a procession of musicians, men carrying lanterns, best man Puah Kiah and young boys making loud noise on gongs. The groom is also dressed in a fully embroidered two piece suit and a grand gold embroidered cap with a glittery brooch. He carries a fan and wears heavily embroidered shoes with thick soles. He is greeted by the relatives of the bride and proceeds to move on to the Chim Pang ceremony.

The groom has to walk with his hands paying respect like this throughout his journey to meet his wife!

His best man called Puah Kiah will usually follow him everywhere likewise for the bride!

Waiting with a grin for his bride!

This will be the first time he meets his new wife. As they face each other and he unveils her, all eyes are focus on both their reaction.

Here comes the unveiling ceremony where he sees his wife for the first time!

They will then sit on the prepared wedding altar or in the confinements of the wedding bedroom. To denote a sweet and long beginning for the new couple, they will both savor Kueh Ee, glutinous rice balls soaked in sweet syrup, and a cup of tea.

She must remain lady like and shy...

Sohjah 3 Hari (Third Day Ceremony)

This ritual is all about paying respect to the elders. The ceremony requires both bride and groom to kneel and pay respect to all elders in accordance to their ranking in the family hierarchy.

Respecting all elders and guest by serving sweet tea while in return, the bride and groom is blessed with a monetary red packet.

After the 12 days of the wedding ceremony, the Bride & Groom is now officially married!

Nasi Kemuli Tok Panjang Luncheon

Guests that day were treated to a special Nasi Kemuli Tok Panjang luncheon as what a Peranakan wedding would showcase. The lunch is served on long tables and everyone would gather to savor a feast that usually takes days to prepare in a typical Nyonya household. In olden days, all relatives would chip in to help as there is so much preparation to be done for this feast alone.

Chef Debbie Teoh has been busy preparing a sumptuous list of the menu for the feast. Everything is prepared from scratch and no expense is spare in using the best quality ingredients to produce authentic flavors. A lot of effort goes into this luncheon and I can definitely feel it through the taste of the feast!

Menu of the day:

Nasi Kemuli

Deemed the Malacca Nyonya spiced wedding rice, Nasi Kemuli is gorgeously fragrant and spiced up. The fluffy rice is cooked with a spiced stock and crowned with lots of fried shallots. It is so flavorful, one can even enjoy this on its own.

Kuah Hee Peoh

Hee Peoh or Fish Maw is a much sorted ingredient in many household. Chef Debbie uses high quality fish maw in this special soup. I spied prawns balls, carrot, jicama, cabbage being placed in the bowl before hot stock with fish maw is ladled into the bowls. Served piping hot with a dash of fried garlic oil, this is soothing, sweet and delicious!

Paceri Terung

A robust vegetable dish, eggplant is cooked in a thick spicy robust curry till soft. The eggplant acts as a sponge, soaking up the flavorful curry. Savoring this with the rice is satisfying as it has an abundance of flavors.

Lobak Puteh Masak Lemak

Radish cooked in coconut milk, this one is creamy and renders a distinctive white radish aroma.

Kari Ayam

Nyonya are famous for their curries. Chef Debbie’s version is perfectly flavored to my taste. I adored the creamy and well balanced of spices in the rich luscious curry filled with soft braised chicken and potatoes. It has a good note of heat while one gets a lovely savory spicy note overall. I was very pleased with this curry and heap on lots of curry gravy to my rice.

Sambal Timun

Crunchy sliced cucumber is laced with a spicy pungent sambal sauce. This one has a lot of kick in flavors and provides a nice crunch factor to the meal.

Ayam Goreng

Using spices again, chicken pieces are marinated and fried to golden brown. It’s a dish that really hard to say no too…

Udang Goreng Asam

Big prawns are seasoned with tamarind and fried till cooked. A bite of this lends tangy savory sweet flavors to the senses. One gets to suck all the sweet juices of the prawns with shells and it was clearly a favorite among the guests that day.

Telor Rebus

Telor Rebus is simply hard boiled eggs to accompany the Sambal and rice.

Sambal Belachan

The southern sambal belachan has a lighter hue compared to the northern one simply because the south belachan or shrimp paste is lighted in color due to a different processing method. Bright red, the pungent sambal has an instant kick to the taste bud with its fiery chilies, toasted shrimp paste and lime juice. A little goes a long way and it is simply a must-have in every Nyonya household… including mine!

Nyonya Kueh

Nyonyas are also well-known for their kuehs and cookies. There was a lovely array of Nyonya Kueh like Onde-Onde, Pulut Tekan with homemade Kaya, Apom Bakwa, Kueh Lapis and Tat Nenas.

Ang Choe Teh

The feast was washed down with warm sweet red date tea.

After the feast, the bride and groom walked around to present the tea drinking ceremony to guests and guests would present the newlyweds with a prosperous red packet. Guests were also entertained with singing of local folks, Dondang Sayang and some fun joget dancing.

It is with much salute to both Cedric and Debbie for their effort in sharing the knowledge and experience of a Peranakan wedding and feast. Though the event had ended few weeks ago, I am pretty sure I will always remember this awesome experience for the rest of my life!

For anyone who is interested, there is a Peranakan Convention in Kuala Lumpur

from Nov 29 to Dec 1. Do contact Cedric orDebbie for more information.

*More photos of the event at my Facebook: Chasing Food Dreams

**All information on the Peranakan Wedding is obtained from the event and some research from various websites.

Cooking made Easy with Philips!

It’s not rocket science… cooking that is. It’s just that with everyone’s busy schedule these days, its hard to cook especially if they are working. I completely understand as I myself have a full time job and only reach home late in the evening. Though as much as I love to cook, it’s the thought of buying, preparing, cooking and cleaning up that sets me back. With this said, I do want to find alternative ways to assist me in making a home cook meal simply because I know what I am putting into my body. In addition, nothing beats home cook food anyway…

A quick briefing by April from Ogilvy

A recent invite to the Philips Smart Kitchen Cooking Workshop has certainly opened up my eyes to the brilliance of technology in making cooking much simpler. The workshop is tended for anyone who loves a good home cook meal, even if you love to cook or can’t cook. All you need is some technology to assist you in preparing your daily meal. With Philip’s list of gadgets, we set on our mission to whip up a full course meal in the workshop with special guest Puan Marina Mustafa.

Puan Marina Mustafa is a writer of three cookbooks and has co-hosted ‘Dari Dapur Marina Musafa’ on Astro Awani. The lady wears many hats in many sections of the food industry.

In this workshop, Philips has showcase 3 of their latest kitchen gadgets, Philips Electric Pressure Cooker, Philips Soy Milk Maker and Philips Airfryer. I was amazed at how easy cooking was that day. Here is the journey of the workshop which I partnered with my long-time buddy Sid.

Basically, the summary of making all the recipes is as easy as ABC!

A to prepare the ingredients by measuring and slicing or chopping

B to put all the ingredients into the Philips kitchen gadget

C to press the appropriate function for the dish

First up, ingredients were prepared and laid out. As soon as the workshop began, we went through the recipe booklet and with the guidance of Puan Marina, we began chopping, dicing and slicing to make our first recipe of Nasi Beriyani Gam Johor. I was curious, using the Philips Electric Pressure Cooker to cook rice. I never knew a pressure cooker can be used to cook rice. This kitchen gadget really changed my mind!

Pictures speak a thousand words… here are the steps through my lens:

A Ingredients are washed, measured, sliced & diced

B Put in the ingredients one at a time

The photo here is a compilation of each ingredient being put into the Philips Electric Pressure Cooker. Give the final mix a quick stir.

C Close the lid of the Philips Electric Pressure Cooker

Set the dial to lock up the valve locks to iniate the pressure. Press the functions for RICE and START

A little yellow food coloring is added for color & contrast

Philips Electric Pressure Cooker is smart enough to calculate the cooking time of the ingredients.Wait for 14 minutes for the pressure cooker to finish cooking. Stand back and release the pressure valve to release the pressure before opening up the lid to serve up the rice. It’s that simple!

Beriani Gam Johor Rice Recipe

Ingredients
2 cups Basmathi rice, washed and drained
1 1/2 cups water
1 medium-sized onions, sliced thinly
2 cloves garlic, sliced thinly
1/2 cup ginger (2inch ginger blended with 1/2 cup of water: Drain. Keep the ginger juice)
2 tsp salt
1/4 cup olive oil
1/3 cup evaporated milk mixed with 2 tsp lime juice, (to make thairu/yoghurt)
1 stick cinnamon stick
1 star anise
5 cloves
5 cardamoms
2 pandan leafs, torn and tied into knots
1 pinch saffron, rubbed with 1/4 tsp sugar and soaked in 2 tbsp. rose water
1 stalk fresh coriander leafs, cut in 2
I handful sultanas
1 handful cashew nuts
1 handful crispy fried shallots

Method
1. Put the Basmathi rice, shallot, ginger, garlic, water, olive oil, thairu and salt into the Philips pressure cooker pot. Stir gently to mix the flavors in.
2. Top with cinnamon stick, star anise, cloves, cardamoms, pandan leafs and saffron mixed with rose water.
3. Close the Philips pressure cooker lid properly.
4. Press Rice and the Start button.
5. In 14 minutes, the Beraini Rice should be ready.
6. Create a hole in the centre of the beraini and put the cooked beraini chicken and eggs in the hole. Let it rest a while.
7. Sprinkle with cashew nuts, sultanas and crispy fried shallots when serving.

Next up, a sumptuous Kuzi Ayam/Kambing also cooked in the Philips Electric Pressure Cooker. Normally, a good curry needs time to braise all the spices and ingredients together. Here, one just puts in every ingredient again and set it to cook. Cooking time is also lessen drastically with the pressure cooker and in 20 minutes, the curry is ready!

Kuzi Chicken Recipe

Ingredients
Blend together
20 bulbs shallots
8 cloves garlic
2 inches ginger

Other ingredients
2 kg chicken/mutton cut into 16 pieces
4 eggs, oiled
4 tbsp beriani spice
1/2 cup tomato puree
1 stick carrot, skinned & cut into finger sized lengths
2 tomatoes, quartered into wedges
4 tbsp honey
1 stick cinnamon
2 star anise
6 cardamoms
6 cloves
1 cup water
1 1/2 tsp salt
1 sprig coriander roots, cut into 1 inch lengths
1 sprig spring onions, cut into 1 inch lengths
1 sprig Chinese celery, cut into 1 inch lengths
1 big handful of plucked mint leafs

Method

1. Put all the ingredients above, except the last 4 ingredients into the Philips electric pressure cooker.
2. Mix everything in together.
3. Press CHICKEN button and then START button.
4. In 20minutes the Kuzi chicken/mutton should be ready.
5. Remove the Philips pressure cooker lid and sprinkle with the coriander roots, spring onions, Chinese celery and the mint leafs.
6. Serve over the Beriani Rice when ready

Andy Soh from Philips was available to give us a few pointers on how to release the pressure from the Philips pressure cooker before opening the lid.

Philips Electric Pressure Cooker works like a charm! It’s smart enough to cook the food by its own estimation. It’s fast, cutting down cooking time like a breeze. It even keeps food warm for 12 hours. Easy to use, its user friendly with most having a two-step functions. Made safe for cooking, the gadget locks up under high pressure and there is an auto pressure release device to ensure safety during cooking. One can do wonders with this pressure cooker and it even has a bake function!

I want one… or maybe even two…

My first time meeting the Philips Soy Milk Maker and this one comes in the form of a kettle jug with an attached twin boomerang-shaped blade. One can make fresh soy milk, five grains soy milk, rice paste, fruit/veggie drink and pureed soups in this gadget. We were to make a sweet dessert broth with this gadget and the steps remain the same. Dump in all the ingredients and set the gadget in motion!

Kacang Hijau Dessert

Ingredients
1 1/2 cup of green beans (soaked for 4 hours)
1/2 cup of palm sugar
1/4 caster sugar
1 cup of water
1/4 cup pandan juice
1 slice ginger
1 1/4 cups coconut milk

Method
1. Place the soaked green beans, palm sugar, warm water, coconut milk and pandan juice into the Philips Soyamilk Maker.
2. Select the five-grain mode and press the Start button.
3. After 25 minutes, the Green Bean dessert should be done.

The Philips Soy Milk Maker has the technology to boil and cook the ingredients before pureeing the ingredients to a smooth texture. Depending on what dish one needs, there are five functions for various dishs. There is an Easy Clean function that starts preliminary cleaning by heating up and stirring the water, allowing for easy cleaning at one’s convenience with less effort. I can already see me whipping up soups and sweet desserts on daily basis!

Our final recipe of the day is dessert! Showcasing the Philips Airfryer, one can now enjoy tasty food and snacks without the oil. I am very familiar with this one since I won one at the recent Simplot Food Blogger Competition here. A technology using rapid air circulation for healthy frying, the Philips Airfryer is easy to use. The recipe here is to mix all the ingredients, packed it into a case and baked it in the airfryer.

Coconut Fudge Slice Recipe

Ingredients
1 cup plain flour
1/2 cup caster sugar
1 cup desiccated coconut
2 tbsp. cocoa powder
3/4 cup butter (melted)
1/2 tsp vanilla

Method
1. Put all the dry ingredients into a large bowl. Mix well.
2. Pour the melted butter and vanilla over the dry ingredients. Combine it all together.
3. Spread the coconut mixture in a greased tin. Press the mixture until firm and compact.
4. Bake in a preheated 170C preheated Philips Airfryer oven for 20minutes.
5. Once cool, pour icing evenly over the slice.
6. Sprinkle with desiccated coconut and cut into slices once the icing is set.

For the Chocolate Icing
Ingredients
1/2 cup icing sugar, sieved
2 tbsp cocoa powder
1/2 tbsp butter
1/2 tbsp. hot water
1/4 cup desiccated coconut

Method
1. In a large bowl, put in the icing sugar and cocoa powder.
2. Put in the butter and pour the hot water, Stir till well mixed.
3. Pour over the slice and sprinkle with desiccated coconut.

The Philips Airfryer is great for parties and any occasions for a fry-up. Its easy to use as one simply sets the temperature and timer. Food is cooked with very little or no oil. The best part is food cooked in the airfryer has a crispy outer layer with a tender inside.

At the end of the workshop, we had a presentation competition of the dishes we prepared and two winning teams walked home with a Philips Electric Pressure Cooker and Philips Soy Milk Maker each.

Me & Sid is one of the winning team and here are our dishes…

* photo from Philips

We enjoyed the fruits of our labor that day to end the workshop. What I took home was priceless, the experience of how Philips Smart Kitchen Cooking Workshop made cooking so much easier and faster, its quite amazing!

Imagine coming home, prepare ingredients and dumping it all into Philips gadget, shower and dinner is ready... best part of all? Little clean up!!

I am dreaming of owning a Philips Electric Pressure Cooker now to add to my family of Philips kitchen gadgets…

* photo from Philips

For more information, check out the Philips Home Living at their Facebook& Website.

*Psst, there is contest going on at their Facebook and one can win Philips products. Find out more here.

Going 60s Mode at Tujo’s Playground!

Have you heard about the new playground in town? Previously known as 7atenine, a new eatery arises in the form of Tujo at Ascott Kuala Lumpur. Seeking the fun crowd, Tujo plays on the fun side of eating. Even its name is taken from the numeric seven, translating it to a funky version of Tujo. Not to be taken too seriously, Tujo is a space designed to embrace in its tagline of Eat, Live & Play.

Designed to modernized the 60s era, Poole Associates certainly had fun in bringing Tujo alive. Highlight is a huge green living wall behind the bar whereas everything else from furniture, lightings, color theme and ornaments are inspired from the retro era. Enjoy some R&R moments in the main dining hall or head up one level for privacy dining. There is even a huge private dining room for functions. Tujo is designed with an open space ambience from its glass walls on the side, letting diners catch the cityscape as the evening flows. Though only a month old, the place was already pack, a sign that word has already gotten out!

Tujo has a whole cabinet filled up with classic American tin toys for sale by GARAGE. Check these out and who knows, you may even spot your favorite old toy there…

Long post coming right up as the menu is filled with a long list of choices in every section…

Let’s Drink

If there is one thing that Tujo does extremely well, it’s definitely their awesome quench list! The list is long and fills with loads of selections that will guarantee to quench any thirst. We had so much fun enjoying all the creative cocktails, mocktails, sangria, coffees and more. You know they take their drinks to another level when the huge 3 pages of drinks run from every section of cocktails, bubblies, shooters, draught beers, bottle beers, wines and champagnes, liqueur, mocktails to coffee and tea. Heck… there is even detoxifying juices, power drinks and various H2o to satisfy health drinkers!!

We bottoms up on a few varieties of cocktails like Hazelnut Caipirinha, Eden Melon, Lychee Mojito, Asam Boi Mojito, Peach Sangria and Watermelon Sangria! My all-time-favorite is the luscious and funky Hazelnut Caipirinha. Besides the funky light up action at the table, the flavor is gorgeous and smooth with a subtle note of hazelnut. Mojitos here are their signatures too and there are plenty of varieties to choose from classics to banana and ginger lychee.

Quench your thirst with Tujo Specials like Eden Melon, Fuji Mountain Bramble, The Funeral for Jack and more! Eden Melon was interesting from its concoction of gin, Galliano, watermelon, thyme and more.

Ok, this one is not called Crema Screaming Orgasm for nothing! The innocent looking creamy cocktail pack quite a punch, literally right at you. Strong and hard, there’s plenty of vodka and coffee liqueur to make you squeal in delight!

Looking fairly plain, I was taken by surprise at first sip of Illy Crema… a frothy concoction that taste like a creamy foam. It’s delicious! Although we were told that the whole drink maybe too much for one but I was willing to hog this whole one by myself.

Let’s Eat

Its Feel Good Food describe in a nutshell by Tujo. Going by that tagline, Tujo serves up favorite classics tune up to a groovy bite that makes sure one walks away with that Satisfied Belly syndrome. The large menu has everything, snacks, soup and salad, signature grills, main course, pasta and pizza, sandwiches and desserts. Make sure to bring your adventurous appetite with you to Tujo!

Oxtail Soup

Made a la Indonesia style the Oxtail Soup is full of warmth flavors from its spices and meaty broth. We dive head long into this bowl of comfort filled with cubes of root vegetables, coriander and well braised chunks of oxtail.

Smoked Duck Salad

Sliced smoked duck nestled on cos lettuce and orange segments dressed in a tangy fruity dressing.

Caesar Salad with Chicken

A well-made creamy cheesy Caesar salad! Love the obvious parmesan notes in the dressing together with the crisp parmesan pieces. It’s optional to have this plain or with chicken.

Tujo Stinger Satay

Quite a show piece, the Tujo Stinger Satay stands proud on a pineapple base. Glazed with a piquant spicy shrimp paste sauce and comes with a side kick of pineapple salsa, it’s pretty good. Echoing another favorite northern rojak flavors of sweet, spicy and piquant, I think this one is funky good!

Venison Roll

Beware, this one is spicy in heat and flavors. Loaded with lots of spices and chilies, the creamy minced venison stew is stuffed into tortilla and made easy for snacking.

Napoli Bianco Pizza

Going black instead of its usual, Tujo takes their pizza to another level. This one has squid ink pizza crust filled to the brim with white alfredo sauce, homemade meatball and pepperoni. Crispy and creamy with dots of saltiness, I predict that this one would be a crowd pleaser.

Malaysiana Pizza

The kitchen team likes to play in the kitchen and decided that they take a Malaysian favorite of nasi lemak and put it on a pizza. Imagine crispy squid ink crust filled with sambal sauce and sprinkled with crunchy fried anchovies, onion rings and crushed peanuts… the only missing element is a bit of lemak and rice. Spicy and crunchy, makes perfect accompaniment with a good beer!

Tom Yam Fettuccini

Melding Thai and Italian, tom yam fettuccini comes with prawns, squid and chicken. Sour and spicy, it’s a dish that whets the appetite.

Chimichurri Chicken

Never judge a book by its cover! Looking gloriously black, I was expecting a burnt flavor but instead I got a robust chimichurri seasoning jazzing up the chook. Flavors are quite intense with lots of savory and herb notes. Chicken was moist and tender, served up with a grilled tomato.

Grilled Seafood Platter

Since grill is the house signature, one can only expect the best from their grill. We were really happy with the seafood platter. Smoky and well-charred, prawns, squid, fish and scallops are grilled just right and served with a side of light brown gravy. A squeeze of lemon makes magic on the seafood!

Grilled Porterhouse with Sautéed Creamy Spinach

Since they ran out of their infamous OP Ribs, we settled for another favorite of a giant porterhouse. Tantalizing at sight, the giant T-bone has the best of both worlds with a side of fillet and a side of sirloin. It’s juicy and flavorful on its own beefy jus. I also adored the sautéed creamy spinach for its soft and silky renderings. Go ahead and conquer this humongous badass beef on your own if you can!

Parmesan Bass

I love this sea bass with its crusty cheesy parmesan crust. It’s got great flavors. You get nicely crisp and crusty skin with soft and flaky flesh. Served with a creamy sauce and fava beans, it has a comfort vibe to it.

Seafood Risotto

Though my other foodies thought the risotto rice was bit too hard, I thought it was perfectly al dente. The risotto has a good dose of thick creamy tomato sauce. Love the tangy creamy sauce from tomatoes and cheese. It is served with an array of seafood. I felt that the risotto is so good, I could just eat the rice alone without any seafood.

Ira Malai

Inspired from Indian cuisine, here we have prawns cooked in spicy coriander gravy and served with pulao rice. Rest assured with Indian flavors, this one is spicy and redolent of spices.

The evening had us all loosening our belts a few notches. Nevertheless, we still managed to end on a sweet note… or shall I say a few sweet notes!

Carrot Cake

A good version of carrot cake with thick cream cheese icing! Lots of spice notes and textures from the ingredients, it’s the lime cream cheesing frosting that makes this a star.

Salted Caramel Apple Guava Tart

Served warm with a scoop of Haagen Dazs vanilla ice cream, I managed to steal a bite. Sweet, a little tangy and almost a hint of creamy goodness, the crust of the tart melts while the warm filling is sweet and fruity. It is served with apple dragonfruit compote.

Apple Banana Sundae

Going off the track, this one is filled with banana, poached apple, toffee, nuts, and chocolate sauce with Haagen Dazs vanilla and chocolate ice cream. It’s a mumbo jumbo of a sundae!

What a playground it is! Tujo is trendy and mod at the same point. Echoing its 60s inspired design, the food and drink is also groovy and creative. It’s a place where age doesn’t matter and there is just something for everyone. Chill out to the stylish ambience and play a few games like pick-up sticks, five stones and other classic games with someone. Laugh and giggle to all the liquids and fill your tummy with lots of feel good food. And that is what Tujo is all about….

TUJO BAR-SSERIE & GRILL

Ascott Kuala Lumpur

No.9, Jalan Pinang,

50450 Kuala Lumpur

Tel: 603 2161 7789 / 012 210 3055

Fax: 603 2163 7789

Email: ask@tujo.my

Website: www.tujo.my

Facebook: www.facebook.com/TujoKL

Business Hours: Monday to Sundays, 7am till closing

The Three Lankan-teers Strikes!

When salivating aroma entices your senses, you know you are in for a great meal! Three of the best chefs in Sri Lanka are here at Suria Café at The Saujana Hotel Kuala Lumpur to bring a kaleidoscope of authentic Sri Lanka flavours. All the way from Cinnamon Lakeside Colombo, the three chefs have brought in a Sri Lanka spread of dishes and heritage for Suria Café’s ‘Celebrating the Flavours of Sri Lanka’ promotion from 17 to 27 June 2013.

Together with Executive Sous Chef Dodangodage Clifford Nishantha Perera, Seniour Sous Chef Liyana Arachchige Anura Wijesiru and Commis I Udaramba Gamaralage Chandana Jayanath Gunathilake, the trio is set to lure food aficionados with a sumptuous array of Sri Lanka feast. Besides a luscious array of authentic Sri Lanka dishes, there are also additional international and local dishes to tempt your taste buds!

Sri Lanka cuisine is as complex as it gets. It is heavily seasoned with spices and the nation’s cuisine features rice with lots of various curries. My first taste of Sri Lanka cuisine and I am impressed. Despite the liberal use of spices, the dishes exude a wholesome balance of all the ingredients. Nothing overpowers and one can actually taste a great poise of flavours.

Main dishes include Cashew & Drumstick Meat Mitikirata, Sri Lanka Fish Stew, Chicken Red Curry, Lamb Black Pepper Curry, Prawn Baduma, Pumpkin Kalupol, Maluwa, Long Beans & Mushroom Thelata, Dhal Temparaduwa and more. Be prepare to bury your spoon deep into the addictive curries to be smothered with traditional Sri Lanka Festive Yellow Rice and Red Rice.

The Chicken Red Curry is simply marvelous in flavours. Thick, rich and creamy, it also has a tang of sourness undernote. I enjoyed the curry so much, I literally laced this with almost everything I ate. Lamb Black Pepper Curry has cubes of medium tender lamb braised in a spicy peppery sauce. Besides the distinctive taste of black pepper, there are also other spices in the dish to counter the peppers.

Cashew & Drumstick Meat Mitikirata taste like no other curries I have ever had. The dish has loads of soft cashew nuts together with equal pieces of chicken. It has a nice aroma of the nuts and spices and flavours are surprisingly mellow and lightly creamy. Sri Lanka fish stew also has a mellow note but is creamy and rich with notes of spices.

Despite the dishes being laced with spices, none of them taste similar at all. Its amazing how the chefs create the array of masterpieces with the various spices. Pumpkin Kalupol, Maluwa and Long Beans & Mushroom Thelata are good vegetarian dishes that produce a sweeter and spicier notes compared to the other meat and seafood dishes.

Sri Lanka Festive Yellow Rice and Red Rice are to be savored with Gotukola Sambol, pickles, chutneys, raw onions and garlics. I am particularly fond of the Gotukola Sambol, made with Gotukola, finely shredded coconut meat, onions and spices. It adds an earthy and aromatic touch to all the curries.

It may be humble but street food like Kottu and Appa symbolizes what Sri Lanka cuisine is at its best. Available everywhere in the streets of Sri Lanka, both are favorites of many. Once you had a taste, you will understand why these humble dishes are like our national favorites of satay and nasi lemak!

Caught Chef Wijesiru whipping up a batch of the famous Kottu! Kottu is a noisy and delicious affair as it is made of roti and vegetables with the addition of meat, vegetables or even cheese. Traditionally made on a heated iron plate, one requires two flat blunt metal blades to perform a lot of chopping and clanging actions on all the ingredients together. To find Kottu, just follow the noise!

I must say it was a really good Chicken and Vegetable Kottu! Shredded roti is aromatized with onions, garlic and vegetables before being served Chicken Curry and more Curry Gravy. I drowned mine with the curry for the ultimate experience…

The cuisine’s piece de resistance was Appa or Hoppers. Made in a small wok pan, a ladle of the thin batter made from rice flour, coconut milk and yeast or palm toddy, the hopper has crispy edges and a light spongy middle with a light sour tang. Simply spoon on some fiery chili sauce and a spicy onion and chili sambol and you are set for an unforgettable taste!

Though I like it plain, I must say the Egg Hopper is out-of-this-world! It was so good, I had to go back for another. The chilies are spicy and linger around for a while, lending an addiction of flavours against the soft creamy eggs with hopper. Simply a must-have and so get one with the egg!!

If you like your sweets immensely sugary, Sri Lanka desserts are just the thing to satisfy your sweet tooth! I did try a little piece of every dessert that night and some are pretty enjoyable like the Sri Lanka Dodol and Thala Guli. There are also Konda Kavum, Watalappam and more…

Come and celebrate the flavours of Sri Lanka in Suria Café at The Saujana Hotel Kuala Lumpur from the 17 June to 27 June 2013 as these three Lankan-teers battle with fire and wok! Diners may also stand a chance to win a luxurious stay at Cinnamon Lakeside Colombo when you dine at Suria Café during the Celebrate the Flavours of Sri Lanka promotion!

Celebrate the Flavours of Sri Lanka promotion is available from 17 to 27 June 2013 for RM90++ for buffet dinner and RM70++ for buffet lunch.

For reservations, call 03 7843 1234 (ext 6122 / 4717) or email dine@thesaujana.com or visit www.thesaujanahotel.com

SURIA CAFÉ

Lower Ground Floor,

The Saujana Hotel Kuala Lumpur,
Saujana Resort,
Jalan Lapangan Terbang SAAS,
40150 Shah Alam, Selangor.
Contact: 603-7843 1234 ext 6122 / 4717

Website:www.thesaujanahotel.com
Operating Hours: 6am to 11pm daily

Kampachi Opens in Petaling Jaya!

Japanese cuisine aficionados will be pleased to know that Kampachi by Equatorial has just added a new outlet in Plaza33, the new extension of Jaya33 in Section 13, Petaling Jaya. Kampachi, the country’s most established and highly regarded Japanese restaurant is set to cater to the gourmands of PJ with its haute Japanese cuisine.

A class of its own, walking into any Kampachi outlet delivers an everlasting impression! This new one is equal to its others in Pavilion Kuala Lumpur and Troika, grabbing your attention at every corner of its surrounding. Boasting a seating capacity of 198 persons, there are two distinct zones at this outlet. Upon entrance, a stylish bar sets to mood with a circle of unique wood pods surrounding it. The pods feature rotating capability for added privacy or to face a neighbouring pod for a bigger party. Kampachi takes pride on its list of premium sakae as the restaurant stocks one of the largest varieties of specialty Japanese sake. Sakae lovers will be able to enjoy some hard-to-find ‘cult’ sakes from exceptional breweries that are made available in Malaysia, exclusively at the Kampachi.

The main dining area is spacious and decked out in Zen elements like wood, handmade papers, unique tiles and more. Every detail is well thought off and calculated to a tee. There is a teppanyaki bar for those who seek live teppanyaki action or simply choose a seat at the gorgeous sushi bar. It’s simply amazing how the designer manage to balance all the designs of the interior using different patterns and materials everywhere.

The restaurant also features three gorgeous private rooms with automated sliding door. Choose from different design theme and one particular one even has a special show kitchen concealed by moveable panel where guests can watch live kitchen actions. They certainly went all the way out for the contemporary and sophisticated interior design!

With many accolades under the group, Kampachi is renowned for serving its finest Japanese cuisine in the country. That evening, dishes specially prepared by Executive Chef Looi Weng Leong took dining to new heights. Going in for the finest, Kampachi showcase quite a few ingredients brought in from Japan. From the simplest ingredient of tomato downright to the highly prized melon, the impressive flavours and textures are deeply imprinted in my mind.

Hiyashi Tomato

Using a unique imported Ameera tomato grown in the Shizuoka prefecture, we didn’t understand what it was all about till we had a bite. The fruit is so versatile in flavours and textures. Instead of the usual tomatoes we get here, Ameera tomatoes live up to its fruit category. Utterly sweet with a nice crisp texture, it’s really juicy and fruity. Served cold and skin removed, the sweet tomato is paired with crab meat and edamame in a thick dashi sauce before being crowned with sea urchin. The fruity sweet sensation refreshes the palate while the creamy uni added contrast to the overall textures. Chef Looi highly recommends the tomato as a dessert as well.

Truly a unique appetizer!

Tobiuo Sashimi

A fish like no other, this one flies through the air above the water. One of the most intriguing species in the sea, the fish is more famed for its roes in most Japanese dishes. As it was in season, we were lucky to be able to try this at Kampachi.

We watch in live action as Chef Looi deftly prepares the sashimi right before our eyes!

The flying fish has a fairly strong flavor with hints of creamy notes. It’s soft texture is very enjoyable. To enjoy its full potential, we were encouraged to try it solo first before adding freshly grated wasabi, ginger and onion. This hard-to-catch fish is available for RM120 per fish.

Awabi Suteki

Originated from the seas of Australian, this fresh whole green-lipped abalone is first steamed with sake, kelp and radish before being sautéed and seasoned. Thick and fairly firm, the abalone has nice smoky and juicy flavours. Coupled with sautéed buttered Shimeji mushrooms, the dish exudes wholesome and earthy flavours. It’s RM98 per abalone and is even available as sashimi. Feel like splurging? This one certainly takes the cake!

Kake Himi Udon

I like how Kampachi brings in authentic Japanese ingredients to tease our senses and to also educate our palates. After a rich meal of fruit, fish and abalone, Himi udon is simply perfect for the soul. The thin flat udon noodles are steeped in a soothing sweet and savory broth. Minimal accompaniments showcase the original texture of the udon as one slurps it up. One is consoled by the bowl of udon in pure contentment!

Meron

The exquisite and lavish muskmelon from Japan is also available here in Kampachi. The king of melon is utterly divine with sweetness like no other and a smooth and almost creamy texture. What a way to end a meal! A wodge of the meron will set one back with a hefty tag of RM60-RM75.

Our omakase dinner cost RM280 per person for the whole set above or one can also order them a la carte. Besides the menu, Kampachi is proud to kick off its famed Sunday Buffet. Priced at RM118++ per adult and RM68++ per child, we heard it’s fully booked till July!

Kampachi by Equatorial at Jaya33 is set to impress and impress us is what it did!

KAMPACHI BY EQUATORIAL

P1-02, First Floor, Plaza @Jaya33

1 Jalan Kemajuan, Seksyen 13,

46100 Petaling Jaya, Selangor

Tel: +60 3 7931 6938
Fax: +60 3 7931 8294
Email: kampachi-jaya33@equatorial.com

Website: http://www.kampachi.com.my

Facebook: www.facebook.com/KampachiOfficial

*Other location details available at the website

**Photos without watermark are courtesy of Kampachi

Getting to Know Samsung Personally…

Thanks to Manoah Consulting and Samsung, bloggers are given a great bonding session with Samsung! Just recently, invited bloggers congregated at The Pool in Jalan Ampang one evening for the Samsung ‘Get-To-Know’ Bloggers Engagement Gathering. Despite it being a Friday, traffic was surprisingly pretty ok. Arriving on time, I was greeted by the signature blue and white Samsung themed décor.

Upon entering, we were tagged with a lovely Samsung wrist band that is actually a thumb drive. Samsung also presented us with a mini speaker and cookies… kudos for the thoughtful touches from Samsung!

The whole place was decked out in blue and white with lots of balloons, ornaments, oil lamps and steamers. Gorgeously inviting and music sets the mood for a lovely party to come. There was a photo booth at the entrance and so, instead of being behind the lens, I took some time in front of it!

Options to chill out al fresco or simply hide out in the air-condition room had many of us well spread out while waiting for evening to kick off!

The goal of the event was really a great casual meet-up between bloggers and Samsung brand managers. Everyone is given a great event to connect for future prospects and networking. We also had a great time catching up with every blogger and also to meet some new ones!

Our emcee of the night was the lovely bubbly Linora! For those of you who don’t know who she is, the lovely DJ is always with us through redfm. Caught a nice one of Donovan and Linora before the event kicks off…

The evening started with a speech by Donovan from Manoah Consulting.

Samsung Brand Managers and Samsung Management took stage after being introduced.

This was followed by a short presentation of Samsung technology and even a video. You simply must check out the video!!

We then adjourned for some chows and liquids. During this time, we were all encouraged to check out the Samsung's TecTiles application, which uses Samsung's NFC (Near Field Communication) technology. Simply turn on the NFC app and tap against the circle to see the message. At the end of the night, there will be winners for those who were able to answer some questions on this app.

The night continues on and everyone grouped together for more networking. Unfortunately for me, I had a last minute work meeting and so I had to leave early that evening. Still, it was a great prospect to be able to meet the Samsung group and a big thanks to Manoah Consulting and Samsung for making this happen!

Welcoming New Births and Newlyweds with a Grand Feast!

It’s a tradition to welcome in new births and newlyweds with grandeur in every Chinese household. In honor of these blissful occasions, there is no other better ways to ring in the joy than to indulge in a feast to gather family and friends. At Ee Chinese Cuisine, Eastin Hotel Petaling Jaya, Chef Yong Kam Wah has whipped up a few menus of Full Moon and Wedding Specials to honor such joyous occasion. Ee Cuisine is renowned for serving sumptuous Chinese cuisine from its precious lavish broths to delectable meats, seafood and luscious dim sums.

Here’s a sneak peak at one of the menu from the Full Moon and Wedding Specials!

Red Egg

Chinese culture enjoys red tinged boiled eggs to symbolize new births or a new start. Red for prosperity while eggs signify new beginnings. Here, we enjoyed the eggs as a lovely starter with pickled ginger!

4 Happiness Hors D’ouevre

In every grand 8 course feast, this is always the highlight of the meal! The anticipation of the dishes on this course sets the bar for the rest of the meal. Our 4 Happiness definitely makes us sing in joy! Magnificently presented, the first sight of this kaleidoscope of colors makes our mouth watered in delight. We indulged in Bacon Rolls, Phyllo with Seafood Rolls, Seasoned Baby Octopus and Stir Fried Scallops with Macadamia Nuts that evening. Sweet juicy pork bacon is simply addictive while the crispy phyllo with seafood has a lovely contrasting texture. Tangy chewy baby octopus is always a classic while the sweet fresh scallops with nuts showcase the natural beauty of its ingredients. It was hard to favor a particular one as all four dishes stand bold in deliciousness in their own way!

Braised Shark’s Din Soup with Crab Meat and Roe

Classic rendition of a Chinese feast must-have, this one is filled to the brim with warm fuzzy goodness from the premium broth and lots of crab meat and roes.

Gui Fei Farm Chicken

It was a plate of sunshine! The chook has a gorgeous yellow skin with firm meat. Steamed with Chinese herbs, it is meant to be enjoyed for its simplicity of a good quality chicken laced with herbal notes. Pungent ginger sauce was provided to jazz up its flavors as well.

Steamed Cod Fish with Fresh Bean Curd Skin in Superior Soya Sauce

Cod is a tricky fish to prepare. Over cooking the cod literally kills the dish while overpowering sauces can also mask the sweetness of the fish. With that said, we are really glad to savor the steamed cod prepared in the most favorable classic way in every Chinese household. The sweetness of the cod shined in full glory while the lightly savory sweet soya sauce gave the fish a delicate boost of yumminess. Delicate fresh bean curd sheets are also welcomed after a nice soaking of the superior soya sauce with finely shredded spring onions. Simple and satisfying!

Dual Combination of Prawns

Artistically fan out, the duo of Salad Prawns and Buttered Prawns is set to tease the taste bud with a contrasting flavor of chilled sweet prawns dressed in fruity salad dressing with crunchy roes and buttery egg floss coated savory prawns. The combination works beautifully, both showing off the succulent crustaceans in a yin and yang manner.

Braised Mushrooms with Bean Roots and Top Shells

After all the courses of heavenly meat and seafood, this dish is a pleasant one. Light and earthy sauce coated the soft woody braised mushrooms together with soft bean curd sheets and little morsels of chewy top shell. It is always a dish favored by many elders during course meal.

Individually Wrapped Mini Glutinous Rice with Chicken, Mushroom & Dried Shrimps in Lotus Leaf

Before we could see it, we could smell the leafy aroma of the lotus leaves. Inside the little parcels are soft glutinous rice steamed to a creamy and savory edge with minced meat filling. A little sweet and quite savory, the dish has just the right portion and flavor.

Double-Boiled Nine Treasure Soup

The hot dessert of the night was a lightly sweetened Chinese dessert broth filled with dried longans, red date, white fungus, lotus seed, wolfberry, carrot, wintermelon and more. Soothing to denote an ending to the feast…

Ang Koo Kuih

Our happy ending of the night! Traditional ang koo kuih or loosely translated to tortoise cake, this small oval kuih is usually stuffed with mung bean paste. The tortoise shaped kuih has a slightly chewy skin and a creamy center. It is eaten during such occasions to signify good fortune, blessings and prosperity together with longevity for new birth and new couple and even elders.

The above set menu is priced at RM1288++ per table of 10 persons. For bookings of 15 tables and above, there are additional complimentary perks. Other menu price starts from RM1099++ to RM1899++ per table of 10 persons.

Twinkle Twinkle Litte Star, What a Tiny Miracle You Are! To celebrate such precious moments whether it is a bundle of joy or a wedding, you may want to check out Ee Chinese Cuisine for their Full Moon and Wedding Specials!

For reservations, please call Ee Chinese Cuisine at +603 7665 1111 ext 183/137/320 for more details or email at info.pj@eastin.com

EE CHINESE CUISINE

Eastin Hotel Petaling Jaya

13, Jalan 16/11, Pusat Dagang Seksyen 16,

46350 Petaling Jaya, Selangor, Malaysia.

Tel: +603 7665 1111; Fax: +603 7665 9999

Email: info.pj@eastin.com

Website: www.eastin.com

Facebook: www.facebook.com/#!/eastinhotelpj

Let the Buka Puasa Feast begins…

Gosh, has it been a year already since my last Ramadhan expedition? Where has time flown? This year, I am back with more delicious feasts for foodies who love a spread of traditional Malay and international cuisines all at one dining spot!

Kicking off the Ramadhan list is my stop at Chatz Brasserie at PARKROYAL Kuala Lumpur! The talented chefs at Chatz Brasserie are whipping up a hawker temptation galore for their Ramadhan feast this year. Savor a spread of perennial hawker dishes prepared a-la minute by their chefs or walk through the buffet line of various dishes from carving station, grill, hot authentic Malay dishes, seafood on ice, salad, desserts and more.

What’s the first place you go to in a buffet? I love to hit the Seafood on Ice! Feasting on chilled prawns, oysters and mussels are truly a refreshing way to start my feast…

I am a very orderly person, my next would have to be the salad bar. For this feast, there are plenty of mouth-watering kerabus to tempt your taste bud. Savor Nasi Kerabu, Kerabu Pucuk Paku, Umai Ikan, Kerabu Soo Hoon Berudang, Kerabu Perut, Kerabu Ayam Daum Keson, Kerabu Jantung Pisang, Ulam-ulam Mentah dan Rebus and more. There is also the classic Pasembor Berlauk with Peanut Gravy besides the usual spread of western salad bar. I adored the Umai Ikan and Nasi Kerabu here for their flavours.

Savor the crunchy raw Ulam-ulam Mentah dan Rebus with the usual must-have sambals… Sambal Belachan, Sambal Mangga, Sambal Kelapa, Sambal Tomato, Cincalok, Budu and Sambal Kicap. If this doesn’t wake up your senses, I don’t know what will… wink!

Let’s not forget the peak of every Raya feast of luscious slow braised rendang to be accompanied by Lemang, Ketupat Palas and Serunding! My favorite classics, I made sure to always savor these wherever I can get my hands on them…

Main hot buffets showcase authentic Malay dishes like Ayam Percik Iftar, Udang Galad Goreng Mamak, Gulai Lemak Telur Itik, Kurma Kerbau, Ikan Duri Berlada, Pajeri Nenas and more. The Gulai Lemak Telur Itik is fabulous… creamy and fragrant with a light hint of spices saucing up poached duck eggs simply begs for some rice. Ayam Percik Iftar is delicious with a nice nutty and spicy aroma and flavor while the Kurma Kerabu is pretty unique with a good dose of spices. Don’t forget to taste the Pajeri Nenas, piquant and spicy blending in with the tangy pineapples cooked till soft.

There is also the Bubur Lambuk, a comforting dish that is a great way to warm up the tummy after a day of fasting.

The star of every Ramadhan feast is always a glorious lamb! Chatz Brasserie is featuring a whole BBQ Lamb marinated in spices and serve with black pepper, mushroom or mint sauce. Indulge in a few slices of meaty lamb, fairly moist and aromatized with lots of herbs and spices.

Moving to the hawker stations, there are plenty of choices from Roti Canai,Murtabak, Roti Jala to be savor with Chicken Curry, Dalcha and Serawa Durian, to Char Koay Teow, Ikan Bakar & Cockles, Prawn Mee, Curry Laksa, Chicken Rice, Oyster Omelette and Dim Sum.

I managed to try a little of everything with my other foodies and are particularly happy with the Char Koay Teow, Oyster Omelette and Roti Jala. The Dim Sums aren’t too bad and makes a great small bite. I wish for a bigger stomach space to enjoy more of the hawker favorites…

Desserts are plenty and saving room for them is a must! There is a special Ramadhan sweet gruel that my other foodies raved about on Bubur Kacang Hijau Durian. I will have to take their word for this since durian is my nemesis. But one thing’s for sure, that sweet gruel is definitely kick up with a pungent aroma of durian.

A big spread of Aneka Kuih Muih features Kuih Lopes, Puteri Mandi, Lepat Ubi, Ondeh Ondeh, Kuih Talam Keladi, Puteri Ayu, Bingka Ubi, Lepat Pisang, Kuih Tako, Kuih Karas, Badak Berendam and more rotated on daily basis. There is even a special beverage of Chatz Air Janda Pulang of Fresh Coconut Water with Palm Sugar Syrup to quench your thirst.

We also have the usual Ais Kacang and if there is one dessert to indulge, it is simply their selection of premium ice creams from various premium brands like Haagen Daz and more. My four scoops of Black Sesame, Green Tea, Mango and Raspberry was heavenly!!

The Hawker Temptation Feast has more than what is previewed above. With four menus on rotation daily, ‘Hawker Temptations Ramadhan Feast’ at Chatz Brasserie is available from 10 July until 7 August, from 7pm to 10:30pm daily. The buffet is priced at RM98++ per adult and Rm49++ per child. Break fast with Chatz Brasserie from 10 to 16 July and you are specially entitled to enjoy 40% off.

Besides Ramadhan buffet being offered, the hotel also organize ‘berbuka puasa’ and Hari Raya banquets for a minimum of 50 persons from RM80++ per person and RM95++ per person respectively at their function rooms. A Sahur menu is also available via In Room Dining. For reservations or enquiries, please call +60 3 2782 8352 or email ezrifarizal@pphg.com

Prior reservation is required for the Ramadhan buffet and Hari Raya Hi-Tea. For reservations or enquiries, please call +60 3 2147 0088 ext. 6350 or email chatz.prkul@parkroyalhotels.com

PARKROYAL KUALA LUMPUR

Jalan Sultan Ismail,
50250 Kuala Lumpur
Tel:03-2782 8301

Email: chatz.prkul@parkroyalhotels,com

Facebook: www.facebook.com/Parkroyalkualalumpur

*More pictures in my Facebook: ChasingFoodDreams

Kiwi-Awesomeness!

Taking on this Zespri Amazing Challenge is gonna be a breeze! Especially since I love kiwis… green or yellow. When I was approach to take this 14-Day Daily Scoop of Amazing Challenge to consume 2 kiwis a day, it didn’t take much twisting to my arms to say yes!

Kiwis are often neglected and deem on the pricier end for fruits but if you know how much one can benefit from these little brown hairy fruits, you might change your mind. I have always had a soft spot for juicy kiwis with its soft flesh, crunchy bits of seeds and sourish sweet flavors. Simply easy to consume, I love this versatile fruit in any way I can enjoy it but the best is still in its original form!

Here’s a Nutritious Fact of the Kiwi fruit compared to other ones taken from the Zespri website:

That’s a lot of nutrient stored in this little fruit!

How do you enjoy your Kiwi? I am lazy and love to just scoop it up with a spoon…

I am glad my little one loves this fruit. When he saw my bowl of kiwis for this challenge, he literally grabs the whole bowl and declared that this was his portion! Looks like I am going to have an additional challenge to pry this bowl away from him…

If you love kiwis like me, stay tune for more Zespri kiwi-awesomeness to come!

Feasting on New Modern and Classic Japanese Dishes with a Porky Touch!

I could never resist Japanese food… or maybe any kind for the matter… wink! When a recent invited landed and stated that a new grand feast awaits at Watami, Japanese Casual Restaurant, I knew my day could not get any better than this. Watami has been around for a bit and serves up luscious modern and classic Japanese cuisine in major malls in the city. The name of the restaurant goes back to the name of its founder, Watanabe Miki. Established in 1984, the Watami group is huge, garnering over 600 outlets in Japan itself and 50 across Asia Pacific.

I have been to Watami before and enjoyed some of their dishes. To give credit to this restaurant, their menu is huge, boasting over 100 dishes with lots of various types of Japanese delights to cater to all. The ambiences across the outlets are themed in natural and warm ambience to create its signature lively and casual tavern concept. Expect lots of wood, splashes of red and warm lighting to set the mood for comfort as one dines and wines at the restaurants.

Our evening was dedicated to Watami Japanese Casual Dining Restaurant Malaysia unveiling 20 exciting new creations including a new pork menu in a grand feast at its flagship outlet in 1Utama. We were hosted by Mr. Nelson Wang, Vic President of Operations and Business Development, Chaswood Group who proudly took us through its new menu with the addition of pork. Every dish goes through stringent quality control at Watami and the HQ even does quality checks on every outlet often as advised by Mr. Wang.

Watami’s menu is simply made for drooling! Pages after pages of photos and dishes are enticing and there is even recommendation of drinks and sake pairing with the dishes on each page of the new menu. All organized by various categories, drooling… oops, I mean ordering is quite a feat at Watami!

Drinks are plenty and I enjoyed a refreshing Kiwi Mojito (RM10.90) while my partner had Passionfruit Green Tea (RM13.90). I like mine a lot with small bits of kiwi and lots of minty flavors.

Puchi Tomato Butaniku Maki Kushi, Unagi Chawanmushi & Tamago Sushi

The feast started off with Pork & Cherry Tomato Roll Skewer, steamed Eel Chawanmushi and a sweet Egg Sushi. You simply can’t go wrong with crispy savory pork with a burst of cherry tomato juice! Simply but delicious. Fans of the steamed egg custard would enjoy this classic updated with soft sweet and savory eel pieces. Tamago sushi maybe basic but I have always love this sushi for its sweetness as an ending touch to raw seafood sushi.

Salmon Sashimi Salad (RM16.90)

Healthy greens are nicely and lightly dressed with tangy grapefruit vinaigrette and crowned with salmon sashimi. This one has a good dose of raw onions, seaweed and nuts for various textures and flavors.

Hiroshima-fu Okonomiyaki (RM18.90)

An ardent fan of Japanese pancake, this one is hearty and soulful. The last time I had the beef version but this round, I was glad that they make this with pork and shrimp among the usual ingredients. Doused with a layer of piquant brown okonomiyaki sauce and Aonori bonito flakes, there is even an entertainment of the flakes dancing on the heat of the pancake. Yum…

Kankoku Butechigae (RM25.90)

It’s a Korean-style army hot pot bubbling away in the Kankoku Butechigae. Lots of ingredients goes into this pot like pork belly slices, sea clams, vegetables, Korean rice cake, kimchi, ramen, tofu, mushrooms and more in a spicy hot pot soup. It’s quite a good portion and truly warming for those who loves some rustic spicy stew!

Anago Tempura Maki (RM12.90)

Sea eel has a smoother and creamier taste to the regular eel. Here, it is tempura battered and fried to golden crisp before being rolled up in a maki. Coupled with its usual seaweed and crunchy cucumber with nutty sesame seeds, it’s mediocre as I simply prefer to enjoy the full potential of the sea eel without the batter.

Watami Tonkatsu Ramen (RM22.90)

Watami aims to please and it did through this bowl of ramen sitting in a cloudy meaty pork broth. The salty broth lures in the umami goodness, making the ramen luscious in every slurp. To heighten further, the bowl also has medium thick pork chashu, a gorgeous creamy soft yolk egg, bamboo shoots and spring onions as condiments.

Kara Miso Ramen (RM22.90)

This one taste even better than the 1stg ramen or was it simply because I like spicy food? This broth is even creamier and more intense with the addition of miso and chili. I do have to repeat that the egg served is excellent and should be the benchmark for other ramen houses.

Ishiyaki Kaisen Garlic Rice (RM29.90)

I recommend leaving the rice to crisp up on the bottom to get nice crunchy bits in this dish. Its flavored up with dashi soy sauce, garlic butter and topped with scallops, prawns and flying fish roes. I wanted more oomph from the rice and believe that it needs more aromatic garlic bits. That said, the seafood part is really nice…

Watami Tokusei Tori Karaage (RM17.90)

Who doesn’t like fried chicken? Japanese fried chicken is usually boneless and seasoned with garlic powder before being coated in a light crumb coating and golden fried. To amp up the moist crispy chicken thighs, it is glazed with a lightly sweet karaage broth and finished with some finely sliced leeks.

Tokyo Rosu Katsu Don (RM23.90)

Though this is available almost in every Japanese restaurant, its cooked up pretty well here. High points on the thick cut lean pork loin nicely crumbed and cooked. Beneath the piece of hog, one gets the usual soft poachedegg laced in a sweet soy broth, sweet cooked onions and rice.

Chicken Katsu Kare (RM23.90)

I don’t normally enjoy Japanese curry simply because I find the sweetness odd. After tasting the curry here, I found myself changing my mind because it’s not sweet at all in this version. Glad the sweetness is thoroughly toned down, the creamy spiced laden curry paired well with the crispy chicken. I am pretty sure this one would also work wonders with a pork katsu!

Kushi Moriawase (RM 19.90)

I raved about this one in my last visit and this round, it is just a good as the last one. Basically, it’s a selection of various cuts of chicken and beef, all nicely skewered, glazed in sweet sauce and grilled to a nice light smoky char. I can’t decide which skewer is better simply because they all have different textures and flavors. This dish has chicken wing, chicken thigh, chicken gristle, beef & eringi mushroom rolls and beef & spring onion.

Jikasei Niku Miso Hayaako (RM 9.90)

This one surprised me. Chilled soft silken bean curd is topped with a spicy minced meat and leek sauce. I adored the spicy flavors contrasting boldy with the chilled soya flavor. As this was served towards the end, I only managed a small bite since I was so full from the earlier dishes. If this was served as a starter, I would gladly polish off a few pieces of this bean curd. Simply and surprisingly delicious!

Yasai Kinoko Itame (RM16.90)

Its rustic and home cook dish that has sliced pork, cabbage, carrot, Enoki mushroom, Shimeji mushroom, Shitake mushroom and bean sprout tossed in light yakisoba sauce before being served on a hot plate. Nice crunch factor from the vegetables that was lightly sautéed while the earthy choices of mushrooms add more warmth to the dish.

Salmon & Maguro Carpaccio (RM21.90)

Ok, by now, I was really ‘maximized’ by the feast. When this dish arrived, I only could really manage a small bite. Both fishes feature different sauces with salmon pairing up with a garlic sea-clam sauce and the tuna with green garlic sauce. The sauces are really fresh, tangy and vibrant in taste kicking up both fishes in an aromatic flavorful sauce.

Anchovies &Garlic Seafood Pizza (RM24.90)

One will be surprise at Japanese pizzas… so far, I had a few and most of them are pretty good. Usually thin and crispy, the one here is loaded up with a nice amount of assorted seafood. This one was pretty good, so much so it was polished off so far before I got a photo of it!

The feast certainly opens up my eyes to what Watami has to offer. The above is only a small part of its menu. Plus points for Watami are the wide range of dishes available, offering classics and modern ones and its warm and inviting ‘ishokuya’ ambience. Service is still as good as the last time I visited too. Don’t just take my word, head over for a bite and the Ishokuya experience!

Watami Malaysia @ 1 Utama

1st Floor, Rainforest, 1 Utama Shopping Centre,
1 Lebuh Bandar Utama,
47800 Petaling Jaya, Selangor.

T: +603-7727 1399

Watami Malaysia @ Pavilion KL

C4.04.00, Level 4, Pavilion KL Shopping Mall,
168, Jalan Bukit Bintang,55100 Kuala Lumpur, Malaysia.

T: +603-2141 6671

Watami Malaysia @ Paradigm Mall

Lot 07, Level 1, Paradigm Mall,
1, Jalan SS7/ 26A, Kelana Jaya,
47301 Petaling Jaya, Selangor.

T: +603-7886 9661

Website: www.watami.com.my

Facebook:www.facebook.com/watami.my

Buka Puasa with GTower’s Ramadhan Feast!

Traffic was horrendous the day this review took place. Among a few wrong turns and a few drivers who seem to love hogging the fast lanes just to show how slow they are, I arrived an hour and half late at GTower. Since dinner awaits no one, I had to steal food shots from Sid as I am pretty sure no one wants to see leftover shots of a feast…

Held at Rajang Hall, GTower, the Ramadhan feast is set to feature an array of authentic Malay dishes for indulgence. Though the hall is smaller compared to other places, the place is nicely setup with the buffet line outside and inside the hall to make it accessible to all. If you happen to be working or located about the Jalan Tun Razak area or anywhere in the city vicinity, this may be the place to hang out for a Ramadhan feast while waiting for the traffic to clear during this period.

Let’s peek at the Feast…

Roast Lamb Shoulder with Arabic Rice

Never fails at every Ramadhan feast to have a much demand lamb! This one is a whole lamb shoulder spiced up and roast to pink perfection. Savor this succulent lamb with Arabic rice also seasoned up with spices. The combination is a spicy affair of flavors!

Roast Baked Red Snapper

A big red snapper is also marinated in spices and ‘bakar’ to a smoky doneness. The firm flesh is fairly sweet and can be further enhanced with a series of sambals and sauces. I hope they will keep this dish hot to fully maximize its flavors…

Satay

I have seriously yet to find any Ramadhan feast without this all-time-favorite Satay! Load up on chicken, beef and lamb satays with sides of nasi himpit, onion, cucumber and satay sauce to your heart’s content. It is a must-have here as the meats are tender and really well marinated with a nice sweetness!!

Malay Cuisine highlights…

Beef lungs cooked in a chili pepper sauce, offal in full glory in the name of Paru Goreng Berlada. Spicy to counter the rich flavors of the lungs… I was told this a favorite among Malay dishes as it goes really well with rice. There is also another classic dish of Ikan Keli Goreng Cili Api where local catfish rules the pot with chilies. How does Gulai Nenas Ikan Sepat sounds to you? Salted Ikan Sepat is braised in a tangy and creamy pineapple curry.

Ayam Goreng Lengkuas is delicious… redolent of a root called galangal or lengkuas. The aroma of the rhizome is tantalizing while the flavors are savory with a hint of peppery note. There is always another crowd pleaser in Ayam Masak Kari Dengan Kentang. Great depth of spices and flavors while the gravy is medium thick, letting me drown my rice in this awesome curry happily.

Sambal Udang Besama Kapis is the favorite of the night… this one was polished off in a jiffy! Loaded with shrimps and scallops, the lightly sweet and spicy sambal sauce tasted really good on the palate. I also like the fact that the shrimps are peeled… making this dish easy breezy to eat!

Other yummies present was Daging Salai Percik Sauce, Dalcha Kambing, Aloo Ghopi, Stir Fried Vegetables Nyonya Style and more.

A special highlight here is their Nasi Hujan Panas, a colorful and aromatic spiced up rice that is so flavorful, even on its own! There is also Nasi Briyani and more rotated on daily basis.

The raw or cooked vegetables like Ulams and Sambals show bold taste and textures. Kerabus are always welcome for their assorted pungent flavors and one cannot help but crave for classics like Kerabu Jantung Pisang, Kerabu Perut, Kerabu Ayam, Kerabu Pucuk Paku and Jelatah Nenas. To further whet the appetitie after a long day of fasting, there are assorted Ikan Masin, Telur Masin and Acar Buah to perk up the appetite!

Besides rice and hot classics, this Ramadhan buffet offers Mee Jawa, Bubur Lambuk and Sup Ekor. I like the robust and warming Sup Ekor, a meaty broth filled with essential spices and coriander. Make it personal by adding various ingredients like fried shallot, coriander, peanuts and more. Noodles and porridge are also good tummy fillers.

Desserts always provide a sweet ending! Here, we are treated to Assorted Malay Kuih, French Pastries, Mixed Fruit Platter, Fruit Cocktail, Mango Pudding, Rojak, Banana & Orange Trifle and Pengat Labu dengan Sagu. There are plenty of choices and menu rotates on daily basis.

To quench the thirst, GTower also offers a quaint selection of Teh Tarik, Sirap Bandung, Soya Bean, Cendol, ABC and coffee & tea.

Executive Chef Johnny Fua and the Kitchen team are set to ensure that everyone leaves with a full experience of lots of classic Malay and international dishes. There are quite a wide selection of hot stations and chilled bar with desserts to be savored. Make a reservation today to catch a taste of Ramadhan feast at Rajang Hall, GTower!

RM 90 ++ per adult / RM 45 ++ per child (ages 7 - 12),
*Kids under 6 years old will eat for free.

For reservation and enquiry, call +603-2168 1919 ext 7040 or email them at fnb.admin@gtower.com.my

GTOWER
Rajang Hall, Mezzanine Floor,
GTower,

199 Jalan Tun Razak

50400 Kuala Lumpur
Tel No: +603-2168 1919 ext 7040

Website: www.gtower.com.my

Taking Belvedere & Jimmy Choo to New Heights!

Belvedere Vodka, the world’s first luxury vodka, is synonymous with fashion and glamour around the world, playing host to key parties during London and New York Fashion Week every year. Cementing this fashion association is Belvedere Vodka’s latest collaboration with luxury brand Jimmy Choo that will run at participating bars from July to August 2013. A sensual collaboration, five of the city’s top bars have crafted signature Belvedere Vodka cocktails to bring out the sensual and provocative inner self when donning a pair of exquisite Jimmy Choos while sipping on the cocktails!

The sky’s the limit when one hits the gorgeous bar scene at Marini’s on 57. The night was early and yet the party was in full swing with many beautiful people adding to the already magnificent ambience and city skyline. It was a night of old and new with people, cocktails and jokes.

As soon as we were seated, our thirst was quenched by Marini’s on 57’s Belvedere Vodka cocktails! I lost count of how many repeats of the cocktails I had simply because they were so addictive and luscious…

Vodka has always been my favourite liquor simply because the alcohol is soft and smooth on the palate. Though it doesn’t need much to be savoured, adding other juices or ingredients also brings up another dimension to the vodka. I had cranberry mixer with Belvedere vodka and it was simply flirty and refreshing! We may have started off with special mixers of juices with Belvedere Vodkas but we ended with sampler shots after shots of the four signature cocktails available at Marini’s.

We were treated to a launch on the Belvedere Vodka with fireworks that night! I simply can’t decide which is yummier… the vodka or the models…

Faces that night

Redelicious reminds me of sweet berries jazzed up with smooth velvety vodka! Ultra creamy, this cocktail glides down the throat like an electrocuted smoothie. Flavors are smooth and luscious, downing one shot is simply not enough… go for the full size!

The only one not cream infused, the Dankowskie Mule is brought alive with lime, ginger and coriander. The shot is an interesting combination with a citrus and gingery tang ending with a hint of bitter edge.

When it’s named as Juju Sour, you know you are in for a sour note! Utterly rich and creamy, I am glad that there was lime to balance out the richness. Tasting similar to eggnog, there is a lovely hint of vanilla minus the spices in this one.

JC57 tasted fairly similar to Juju Sour with the addition a hint of spice. It has a fruity edge of lemon and orange and is silky and creamy to boot!

Marini’s on 57 Signature Belvedere Vodka Cocktail creations featuring Redelicious, Dankowskie Mule, Juju Sour and JC57

The excitement continues at the bar as you and your friends can sample all four of the Jimmy Choo Flash inspired Belvedere Vodka cocktails from each bar in a “flight” – a sampler of four shot glasses available at RM99nett. And the first 20pax to purchase the Jimmy Choo Belvedere Vodka Flight shots stand to receive a miniature 4ml bottle of Flash fragrance by Jimmy Choo worth RM55!

If you take a special liking to any of the shots, full sized Jimmy Choo Belvedere Vodka cocktails are also available at the participating bars. Purchase a bottle of Belvedere Vodka Pure and you could stand a chance to win the full sized bottle of Flash fragrance by Jimmy Choo.

Participating Bars

· Circus, Pavilion KL

· Marini’s On 57, KLCC

· The Pool, Jalan Ampang

· Mai Bar , Aloft KL Sentral

· Sky Bar, Traders Hotel KLCC

· Twenty One Kitchen + Bar, Changkat Bukit Bintang

More details available at the participating bars! Check out their signature Jimmy Choo Belvedere Vodka Flight shots.

Leaving you with a breathless view of our nation’s pride & joy!

*Photos without watermark are courtesy of Belvedere’s PR Company.

Going Big with Citarasa Kampung!

Something big is happening at Seri Pacific Hotel Kuala Lumpur this Ramadhan! Featuring a staggering menu with over 500 different dishes every day for the month of Ramadhan, guests are in for a big feast. Chef de Cuisine Chef Saad Bin Othman and his team have whipped up a touch of creativity to every menu served during this holy month. The buffet has a big list of action stalls featuring lots of kampong classics in addition to the hot and cold buffet served. Besides great food, diners are able to enjoy their breaking fast in a cool and cozy atmosphere while being serenade by live musicians named ‘Los Labamba’, a 4-piece band all the way from Indonesia.

Seri Pacific Hotel Kuala Lumpur also provides surau to visitors to perform Maghri and Isha’ prayers without leaving the hotel. The hotel is also involved in their ‘Sentuhan Kasih Ramadhan’ whereby every RM1 of Ramadhan Buffet sold will be given to Tabung Kebajikan Islamic Aid Malaysia (IAM) and Majlis Kanser Nasional (MAKNA).

Mohamad Halim Merican, the General Manager of Seri Pacific Hotel Kuala Lumpur said that this contribution is in line with the hotel’s commitment to bring cheer to the less fortunate, especially during festive seasons. ‘We hole this small contribution will ensure that children who are less fortunate can enjoy and celebrate this holy month just as everyone else,’ he said.

Highlight of the night was this powerhouse Ramadhan favorite, Sup Gear Box ‘Power’! Foodies will definitely warm up after a long day with Sup Gear Box, also known as Sup Tulang or Bone Marrow Soup, filled hours of love simmering huge bone marrows, beef meat and offals and vegetables. The end result is a spice up aromatic meaty broth served with the bone marrow, small chunks of meat and offal, fried shallots, coriander and an array of chili sauce. We love sharing and so we asked for this gargantuan bowl of a huge bone marrow and broth for extreme satisfaction. It also comes with straws for sipping pleasures of the creamy and rich bone marrow!

Not far behind, another special feature vying for equal attention is the Sup Ekor Bakar! A twist in grilling up the marinated and boiled chunks of oxtail before serving it in its own broth, this one is also really warming and delicious coupled with a smoky edge.

I was never a fan of Briyani but the Tanjung Emas station from Muar impressed me that night with its Briyani Gam. The Briyani rice is absolutely scrumptious! Laden with chicken and boiled eggs, the rice is extremely fluffy and moist, flavorful from all the spices and beautiful at sight. A huge steel cauldron kept with lined cloth kept the rice warm thoughout the night. Cashew nuts, fried shallots and coriander complete the assembly. Wait, that’s not all, savor the biryani with Vegetable Dhalca and Bendi Masala as accompaniments but I really felt the rice was already superb on its own.

What’s a Ramadhan feast without a BBQ lamb? The grill station named Panggang Corner features Roasted Marinated Whole Lamb, slowly being cooked under the eyes of the chefs and guests. Tuck into tender slices of lamb to be savored with essential sauces like Mint Sauce, Sambal Kicap and Air Asam. Else there are other charcoal grilled items like Ikan Kembung, Ikan Pari, Ikan Tenggiri, Sotong and Kerang at the Bakar Bakar Corner.

There is also Bubur Lambuk, a traditional Trengganu Ramadhan dish where the origins of the porridge had everyone gathered from the various communities to make this slow cooked porridge. The dish is usually cooked in big batches to feed the whole community and is comfort food at its best for the Ramadhan period.

Two stalls of Eyes of Malaysia showcase various claypots of authentic Malay curries and dishes. Make sure to visit these for Nasi Gunting served with Laut Limpa Kari, Limpa Rendang, Paru Dendeng, Daging Dendeng, Perut Lembu Masak Lemak Rebung, Sambal Udang Petai, Masak Lemak Pucuk Paku Manis dengan Keledek, Korean Mussel Cooked In Spicy Chili Paste, Acar Sayur and more. Let’s not forget Serunding, a must-have this season, with options of Chicken or Beef Serunding to be enjoyed with Lemang, Ketupat and rice.

Other usuals like Ulam Ulam with Sambal, Kerabu Mangga dan Daging, Goreng Ikan Masin, Telur Masin, Gado Gado and Keropok are also present. I spied Ikan Masin like Sepat and Cekik Leher while the Ulam station has Daun Kadok, Daun Selom, Ulam Raja, Paku Rawan, Kerdas, Petai, Jering, Kacang Botol, Peria Rebus, Pucuk Ubi Rebus, Timun, Tomato, Nangka Rebus to be savored with Sambal Belachan, Cencalok, Budu and Tempoyak. Even the Keropok station is big, filled with Keropok Udang, Malinja, Sauran, Ikan, Papadom, Keladi, Ubi Keledek, Pisang and Rempeyek!

Have a thing for noodles? Check out Noodles action stalls for Char Kway Teow, Mee Mamak, Mee Maggi and Mee Rebus for some noodling action. There is a Fatty Corner station for Yong Tau Foo and Lok Lok action featuring lots of choices and skewers too.

Need a little international fare? Head over to Kofuku stall for a twist of Japanese sushi with Sambal Ikan Bilis, Rendang and Serunding. A western corner featuring Hot From The Oven are pizzas also twisted up with similar filings of the sushi. I must say, the pizzas tasted really good with creamy spicy Rendang and Serunding!

If you are not stuffed by now, make way to the dessert bar where Aneka Kuih Melayu, Cake Counter, Assorted Fresh Fruits, Bubur Manis Station and Chocolate Fountain Bar will cater to your sweet tooth. Choices are again quite mind-boggling and there is also a lovely beverage station featuring Air Kelapa, Lai Chee Kang, Teh Tarik, Nescafe Tarik and Air Bandung.

The best kept secret in town has to be the Durian stall! This is one of the first places I know that dares to serve up baskets of Pondok Buah Durian. Though I stayed away from this fruit, my other foodies flocked to the stall to enjoy the king of fruits gloriously!

In addition all the above, there is just so much more and everyday features a different menu to please! If choices for authentic Kampung cuisine are what you seek, then Citarasa Kampung at Seri Pacific Hotel Kuala Lumpur is your place to visit this Ramadhan!

Ramadhan Buffet is served from 14 July till 3 August 2013 at Pacific Ballroom priced from RM80nett per adult. For those who prefer the ambience of a coffee house, Zende Restaurant is offering the buffet dinner at RM50nett per adult with a slightly different menu. ‘Hari Raya Open House’ functions or outside catering is also available at RM80nett per person.

For reservations, please contact 03 4049 4302 or email asha@seripacific.com or visit their website at www.seripacifichotel.com

SERI PACIFIC HOTEL KUALA LUMPUR

Jalan Putra, Level 4

50746 Kuala Lumpur Malaysia

Tel: 603 4042 5555

Website: www.seripacifichotel.com

French Cuisine Set Dinner Promotion

What a deal! Ever since my visit to Croisette Caféhere, I can only still dream of its heavenly desserts that leave a dreamy print in my senses. Glad to be back at Croisette Café, I was really looking forward to that evening. Knowing I am in good hands when it comes to dishes by Chef Pierre C., I arrived early and get to chill out in the nice cozy ambience. It is a fairly small café and one gets a really nice personal touch since the café is run by the owners themselves. I was back for their current Set Dinner Promotion and was really pleased with how the evening went despite them having a big reservation that evening.

There are four choices of each course from Appetizer, Main Course and Dessert in the Set Dinner Promotion. Diners also get an Amuse Bouche thrown in.

Amuse Bouche

Though it varies each day as it depends on daily ingredients and chef’s inspiration, I was superbly glad I got to savor Duck Rillette on little crostini with baby gherkin and tomato. The creamy and melting tender duck was rich and saltish. The sliced tangy baby gherkin is great to cut through the richness and salty notes of the duck.

APPETIZER

Salmon & Tuna Tartare, Capsicums Brunoise & Cucumber Jelly

I love this! The myriad ingredients of finely chopped salmon and tuna dressed with crunchy cucumber jelly salad crowned with globules of salmon roe are superb in flavors and textures. It’s lightly creamy, tangy and rich with a citrusy note that makes the dish really enjoyable. The chill factor brings freshness to the palate. In addition to the tartare, there are bits of dried capsicum, minced boiled egg and blini with a drizzle of balsamic to bind everything together. Though the list of ingredient is long, everything works well beautifully.

Prawn Bisque, Saffron Scented, Croutons & Rouille

Talk about essence, this one is loaded with a lovely intense prawn essence. It’s silky and lightly creamy with little croutons soaked with the bisque. A small dollop of rouille, made from garlic, saffron, olive oil and other ingredients, enhances the bisque in flavors. The bisque really shows off the main ingredient to its max potential and every spoonful is velvety and prawny. Chef Pierre makes the most lovely bisque and soups. The last round I was there, his Cauliflower Cream was just as sensational!

Baked Mussels Stuffed with Herbs Butter

The cuisine at Croisette is all about using minimal ingredients and letting one taste them. Here, mussels are simply dressed in light herb butter and baked. Six of them to be precise, sitting on salt and with a light squeeze of lemon, the light sweet tender mussels are a great way to start the dinner as they are not too heavy or filling.

Nissarde Salad with Tuna & Anchovies

Nissarde Salad is basically Nicoise Salad, which we are more familiar with here, a garden of greens dressed with classic ingredients like tuna, anchovies, olives, boiled egg, tomato and pepper, all dressed olive oil and vinegar. One gets quite a few notes of flavors and textures with all its ingredients in this dish.

MAIN COURSE

Sea Bass Fillet, Red Capsicum Coulis & Celeriac Puree

The sea bass fillet was firm and sweet, sitting on a pool of sweet red capsicum sauce and accompanied by dollops of celeriac puree. Flavors are delicate in this one but the sweetness of the fish is very pleasant and I adored the creamy and velvety celeriac puree.

Bouillabaisse ‘Croisette Style’ with Prawn Bisque

Tuck into a deep pool of oceanic treasures in this bouillabaisse prepared a la Croisette style! This hearty and rustic pot holds a huge prawn, fish, scallops, squid, mussels and clams, all bathed in an intense prawn stock. Served on the side was toast topped with rouille to add more depth to the seafood stew. The broth is superb in my books as I can’t help but to scoop up spoonful after spoonful of the broth for enjoyment. The huge prawn head is also brimming with loads of rich roes made for sucking pleasures. I would love more toast to soak up all the seafood essence of the bouillabaisse!

Duck Confit, Potato Sarladaise & Mesclun Salad

Imagine leg of duck slowly cooked in its own oil at very slow heat to perfume and flavor it before being crisp up on high heat to render out the fat and crisp up the skin. And that is what duck confit is all about! Here, the duck confit is rich and moist, exuding a deep meaty flavor of the duck. I would wish for a crispier skin on the duck though. Sitting beneath the duck is an excellent Potato Sarladaise, potatoes cooked in duck fat, garlic and parsley. I love the potato so much that I made sure to finish it. To cut the richness of the dish, a side of healthy light mesclun salad is served alongside.

Beef Rib Eye, Cepes Mushroom Sauce & Potato Gratin

Cooked medium rare, the beef rib eye was prepared how most French would love to eat this. If you are not into rare meat, do make sure to let the staff know. It’s a great classic steak and potato dish and here, the bonus is the creamy earthy Cepes mushroom sauce. The potato gratin is also worth every calorie intake as it is ultimately creamy and melts-in-the-mouth. The French really knows how to make awesome potato dishes and Chef Pierre is certainly the living proof!

Chocolate Parfait, Confit Orange Rinds Inclusion & Bergamot Sauce

If I have to repeat myself, I will do so to rave about desserts here. There is nothing rustic about the desserts here as every dessert is made with such class and finesse. In fact, it is desserts made for fine dining. This chocolate parfait has a deceiving outlook filled with fine little bubbles but when one cuts into it and had a taste, it will bring your senses to cloud nine. Concentrated cocoa is super velvety on the tongue with notes of Grand Marnier and oranges. Lusciously decadent, it makes my heart sing. Served with orange rind inclusion, Bergamot orange sauce and chocolate sauce, this is heaven on a dessert!

Cake Passion Indulgence

I have had this before previously and it taste just as good as it did. The partnering of chocolate layer with white chocolate mousse and passion fruit crème brulee works really well. In a bite, one taste tangy passion fruit cream and chocolates. Enhancing this further is a strawberry coulis adding more fruity edge to the dessert. This is yours if you love creamy and tangy desserts with a good dose of chocolate.

Nougat Glace (Iced Nougat) with Fruits & Nuts Nougatine, Grand Marnier Scented

Another rich dessert, this one is laced with loads of dried fruits and nuts in nougat. Grand Marnier also makes its presence here and it sits on a pool of creamy sauce with strawberry coulis. I like this a fair bit but the richness might be more suitable to share. It’s really pretty on the eyes too.

Apple Tart on Thin Crust

I was caught off by the still crispiness of the thinly sliced apple on this tart. Served hot as it is made to order, this one needs to be ordered ahead. There is a lemony hint in the tart, making it light and fresh. The thinness of the tart sweet apples and pastry crust is very enjoyable with the other sauces served and the fact that this dessert is warm, it is a comfort ending. I would also have love a scoop of ice cream with this!

This is one of the very few places where one can dine French is comfort. Croisette Café aims to please in serving great home cook French dishes and gorgeous desserts in a relax and comforting ambience. Do check out this deal of the Set Dinner Promotion as there is even a BUY 2, GET 1 FREE additional promotion. Go just for the Set Dinner at RM74 nett per person without drinks or RM108 nett per person with either 2 glasses of wine or 2 cans of beer.

CROISETTE CAFÉ

Level 3, North Block Cascadium Condo

28, Jalan Penaga Bukit Bandaraya

59100, Bangsar Kuala Lumpur

Tel: 016 330 4477 / 014 665 7944

Email: croisettecafe@gmail.com

Operation Hours:

Tuesday to Sunday 11.45am to 9.45pm

Closed on Monday

Facebook: www.facebook.com/Croisettecafe

Green Goddess Smoothie!

A week into my Zespri Kiwi Amazing Challenge, I decided to pump up my weekend mornings with smoothies! Its fun to make smoothies as there is simply no rules to the drink, just decide what you love and whizz it up. Since I was on a kiwi challenge, I decided to test out several smoothies with the fruit. Raiding my fridge, I came up with a Green Goddess Smoothie (ahem, that’s what I am gonna name this concoction to bring out the goddess in me while enjoying this, wink!!)

Going green all the way, there are only four ingredients in my Green Goddess Smoothie:

2 green Zespri Kiwi

1 ripe Avocado

1 Japanese Cucumber

100ml Yoghurt drink (you can use the drink or the regular yoghurt)

Scooped out the flesh of the kiwis and avocado and put into a blender. Roughly remove some skin on the cucumber and chopped it up. Pour in the yoghurt and blend it all the way for a good 30 seconds.

When it reaches a smooth consistency like this, stop the blender and taste. If you like it sweeter, add some honey. I didnt need it as the kiwis were really sweet.

Serve up the silky, creamy and tangy Green Goddess Smoothie to power up the rest of your day! Stay tune for my Sunshine Smoothie…

Visit www.zespri.com.my for more fun facts & recipes!

A Beautiful Buka Puasa Feast with a Gorgeous Ending!

Continuing my journey of Ramadhan feast, I landed at the acclaimed Mosaic at Mandarin Oriental Kuala Lumpur. Mosaic has always been one of my favorite buffet places to visit. Renowned for dishing out a medley of local and international gastronomic delights with top notched quality, this is one buffet truly worthy of a visit! From 10 July to 10 August 2013, break fast at Mosaic with over 100 dishes to choose from at its Buka Puasa feast to savor authentic Malay cuisine and international favorites.

Mosaic, the hotel’s all day dining restaurant is designed with elegance and modern in blend with local touches. Different sections of the restaurant have different themes and the other end of the restaurant is filled with long rows of various live stations. The whole restaurant has gorgeous different chandeliers strung from above to give the whole ambience a soft and bright glow.

Chef De Cuisine, Chef Raymond Abou Rjeily and Malay Sous Chef Kamarudin Bin Dali are both responsible for the amazing spread of buffet together with their kitchen team.

Diving straight at the glorious spread of Buka Puasa feast, one should start with the salad station of Kerabus, Lemang, Ketupat, Serunding and more before heading on. Check out the various Western salad and the array of Kerabus on rotations like Achar Daging Panggang, Kerabu Jantung Pisang Ikan Bilis, Kerabu Pucuk Paku, Kerabu Daum Selom dan Udang, Kerabu Makanan Laut, Kerabu Manga Muda Sotong Kering, Acar Jelatah and more. Savor Rojak Buah, Gado Gado, Ulam Kampong with Sambals, Tahu Sumbat and Telor Masin or go for authentic classics of soft sticky Lemang and Ketupat with heaps of Beef or Chicken Serunding and Aneka Keropok. The Lemang and Serunding with thick rich Beef Rendang is simply marvelous!

Need something to perk up the appetite after a long day of fasting? Take a bite at the Malay condiments of Jeruk Mangga, Jeruk Betik or Jeruk Buah Pala to whet the appetite…

Soup is certainly a good way to warm up the tummy. Tuck into local soups such as Sup Kambing Ubi Kentang, Sup Makanan Laut Bersantan, Sup Ekor Sapi dengan Ubi Kentang and Sup Tulang Rawan or sample the comforting Bubur Lambok before heading over to other stations for mains.

For mains, there are over 50 dishes with rotation menu to indulge in starting with Ayam Kurma Seri Melayu, Sambal Udang Petai, Rendang Daging, Udang Galah Lemak Cili Api, Ikan Merah Assam Pedas, Daging Temasik, Gulai Kawah Dading dan Rebung Madu, Ekor Sapi Masak Kicap Berlada, Gulai Ayam Dara Kerisik dan Betik, Ayam Goreng Kunyit Bawang Cili and so much more. The list is long and I spied loads of authentic Malay dishes that will go perfectly with rice dishes like Nasi Minyak Halba, Nasi KukusDaun Pandan, Nasi Goreng Kerabu or even Biryani!

Other station also offers hawker fare like Murtabak and Roti Canai to go with Ayam Rendang and Dhal or sink your teeth into thick cuts of succulent Chicken, Beef and Lamb Satays… I had quite a few of the flavorful satays…

At Mosaic, there is quite a luscious spread of international dishes too! For those who simply love seafood, head over to the ice bar where Fresh Oysters, Smoked Salmonand Trout vies for attention with the Japanese must-have of Sushi and Sashimi.

The Grill Station is magnificent, leaving one in awe of its spread from Steaks, Lamb Cutlets, Sausages, Chicken Skewers, Fish, Seafood, Lamb Kofta, Meatballs and a beautiful Roast Leg of Lamb. Twirling skewers of meat catches one’s attention without fail while Pizza, Braised Lamb Shoulder Provencal and Grilled Vegetabes, Potatoes and other sides hold their own fort. My plate of grilled meats and seafood is a plate of wonderland in my books…

Let me share a secret with you… Mosaic has a stunning array of Indian dishes! It is simply one of the very best I had in a hotel and it never fails to please my taste. The Indian dishes served here are well balanced with spices and shows off refine flavors of Indian cuisine to its very best. That night, the station held copper and clay pots filled with Myailapur Chili Chicken, Amritsari Bengal Fish Curry, Kairiwali Bhindi, Aloo Matar Madras, Tandoori Chicken and Assorted Naans. Little copper buckets on the side are filled with lots of delicious looking Chutneys, Sambals, Yoghurt, Pickles and more. I made sure to savor this station as much as I can and the flavors are simply marvelous and highly addictive!

Craving for Chinese? There is the Chinese station laden with freshly whipped up dishes of Peppered Lamb, Peking Duck, Wok Fried Prawns with Pumpkin Sauce, Kung Pao Chicken, Deep Fried Stuffed Eggplant and more. Fill up with Chinese soups that changes each day or simply head on to the Noodle station to get some noodling action. There were pastas like Pasta Carbonara, Pasta Napolitana and local noodles like Mee Mamak, Curry Laksa and a whole lot more.

One needs a good strategy at Mosaic to be able to get to the Dessert Bar. Although it doesn’t take much to twist your arms, it still needs pure control as the desserts at Mosaic will have one drool endlessly at the breathtaking Chocolate Truffle and Praline, Cakes, Mini Desserts, Eclairs, Chocolate Fountain, Cupcakes, Macarons, Chocolate Lollipops, Puddings and house made Ice Creams.

The ice cream is simply a must… my Mango, Vanilla and Pandan Coconut was out of this world!

Cheese Board offers a nice range of cheese, cracker and grapes to lend a savory finish.

Let’s not forget Malay traditional desserts like Ramadhan Cookies, Bubur Kacang Hijau Durian, Bubur Jagung Manis, Buah Kurma, Assorted Malay Kuih, Ice Kacang, Chilled Chendol with Red Bean and more.

Alternatively, the Ramadhan buffet is also available at their newly refurbished Diamond Ballroom from 16 July to 1 August 2013. Exuding grandeur that is perfect for all occasions, the Diamond Ballroom promises a banquet-like showcase of not only authentic Malay, but also Chinese and Indian favorites with live-action stations – making it a perfect ambience for large gatherings of friends and business partners.

The Ramadhan Buffet is priced at RM138++ per person for both Mosaic and Diamond Ballroom. For more information or dining reservations, please call +603 2380 8888 or email mokul-fb@mohg.com

*Read about my last year’s Ramadhan here.

**More photos available at my Facebook: Chasing Food Dreams

MOSAIC

Lobby Level Mandarin Oriental, Kuala Lumpur

P.O. Box 10950

50088 Kuala Lumpur

Tel: +603-2179 8960

Fax: +603-2380 8833

Email: mokul-fb@mohg.com

Website: http://www.mandarinoriental.com/

Facebook:www.facebook.com/#!/MandarinOrientalKualaLumpur

A Great Comeback of Flavors!

Known for their serving of Thai cuisine, ThaiExpress at The Curve Shopping Mall has been around for a bit. Recently, ThaiExpress makes a great comeback to Kuala Lumpur with a fresh new look and a fresh new menu to its only Malaysia outle with a surprise flash mob for its official re-opening. ThaiExpress, owned by the Minor Food Group Singapore, is highly popular in Singapore with a 25 outlets chain in that country and also some internationally.

As I had visited ThaiExpress before, the new contemporary look is a great update to its previous one. Simplicity is the theme and everything is contrasted beautifully with dark wood, cream and orange. The dim lighting in the restaurant offers a nice comfortable ambience to dine in. The menu also was revamped and features a staggering 130 items to diners. We settled in to taste the new menu and discovered a myriad sense of exotic Thai flavors…

Thai Pina Colada – RM7.90

My pina colada is superb! A non-alcoholic version, it is pineapple soda with a scoop of creamy coconut ice cream.

Avocado Milkshake – RM7.90 & Chiang Mai Mango Blend – RM6.90

Tom Yum Talay (Tom Yum Seafood Soup) – RM10.90

Two versions of the classic Tom Yum soups are available here, the clear and the fiery red one. I have already seems to lean towards the clear version but if I can’t get it, the red one is still fine by me. Don’t judge a book by its cover, this one looks really innocent but packs quite a punch in flavors. Intense sourness bumped up with subtle hints of lemongrass and seafood notes, this is really addictive with every spoonful!

Tom Yum Talay (Tom Yum Seafood Soup) – RM10.90

The fiery red Tom Yum is robust with much fieriness of spices and herbs. It also has a good dose of sourness to amp up the flavor. For those who love a great tom yum that is spicy and sour, this one has it all, great depth of the classic rendition of a kick-ass tom yum. Ours was a seafood version else go for the prawn version!

Tom Yum Kang Nam Daeng (Red Tom Yum Crayfish Soup) – RM16.90

A similar red tom yum version except that this one features a luxurious whole crayfish in the soup! Served in a bigger portion, it’s really good enough for at least two diners. The crayfish tasted like a huge prawn and it’s head was bursting with loads of creamy roes. Despite the heat, the crayfish tasted sweet and had a good bouncy texture.

Khao Tang Naa Tang (Thai Rice Cracker served with Special Thai Express Creamy Chicken & Shrimp Sauce) – RM8.90

At first look, the bowl of creamy sauce looked pale except for a drizzle of bright oil. Served with six round pieces of crispy rice cracker, we were told that this is a Thai street favorite. Simply scoop the minced sauce on to the cracker to savor.

It was very savory and creamy at first taste. Then one gets the taste of the aromatic rice cracker with a nice crunchy texture with the sauce. There is some comfort element to the dish with a rustic charm. This one is worth a try!

Roti Krob (Crispy Roti Stuffed with Minced Chicken Salad) – RM10.90

A roti pocket holding a yummy minced chicken salad, this one was better than I expected. The bread is quite fluffy and light with a nice buttery flavor with a spicy tangy chicken larb salad. Makes a great snack or even a meal on its own…

Yum Mamuang (Thai Mango Salad) – RM8.90

Highly popular in most Thai places, the version is fairly good with medium thickness of shredded mango laced in a spicy piquant dressing. Bits of sliced shallots and chili padi kicks up the salad another notch. A bowl of rice would have been the perfect partner for this spicy tangy salad!

Yum Neua Yang (Beef Salad) – RM15.90

I love this dish a lot! Tender beef slices are lightly chargrilled and dressed in a rustic tangy spicy dressing. Expect lots of flavors from smoky to spicy to sour and finally a nutty note. I believe I tasted toasted crushed rice in this salad, lending a nice toasty and nutty texture to the salad. I would have gladly hog this whole plate to myself with a bowl of white rice… super yum!

Massaman Chicken Curry with Thai Style Pancake – RM15.90

Creamy, nutty, mildly spicy and redolent of spices, the Massaman curry with chicken and potatoes is great with the pieces of fluffy buttery roti like pancake. The curry flavors are a good indication that it has taken hours of slow braising to achieve a melting pot of spices. This curry is exceptionally nutty from its peanuts and creamy. Not overly spicy, it has a subtle sweet note and goes well with the roti.

Phat Thai Talay (Phat Thai with Seafood) – RM15.90

As famous as our street Char Kway Teow, this Thai version of Phat Thai with seafood is the epitome of Thai flavors. It is a plate of sweet, spicy, sour, savory, nutty and more. Mixed up the crushed chili and peanuts and squeeze on the lime to jazz up the rice noodles and seafood. The noodles also have a decent wok heat, winning many votes from our foodies that day.

Rad Na Tom Yum (Tom Yum Hor Fun with Seafood) – RM15.90

I was caught by surprised in this dish as I did not know the name of the dish while I was trying it. It looked just like the Cantonese Hor Fun at sight but once I had tasted it, it’s just so Thai! The dish has thick wide pieces of rice noodle, hor fun that is gorgeously seared with loads of wok heat and is wondrously aromatic. The thick egg gravy is spicy and tangy, a nice surprise in flavors. It has prawns, squid, mushrooms and fish with some greens. Beware of little chili padi stingers in the noodles but it is really unexpectedly yummy!

Poo Phat Pong Kari (Rice with Soft Shell Crab, Egg and Onion Curry) – RM19.90

Interesting! I had something similar while I was in Bangkok but the same gravy was cooked with fresh mud crabs. Here, the eggy curry gravy is smothered in crispy fried soft shell crab and served with rice. Absolutely fine by me because I just have to enjoy the whole crispy crab without shelling it! Great creamy egg gravy with a subtle hint of curry spices. The only thing I didn’t quite like was the raw onions on top because I think it overpowers the dish but that is easily remedied. I really enjoyed the pairing of the various textures and flavors in the dish!

Gai Phat Pet Ched Nam Ya (Yellow Ginger Chicken) – RM13.90

We were warned… this dish is not for the fainthearted. Despite the warning, we tucked happily into the dish and felt the spicy sensation creep slowly in our lips. Super spicy, the dish is bursting with gingery essence and spicy heat. Apparently the dish is good to help ‘chase the wind away’ in our bodies. The chicken is tender and is well marinated, rendering great savory flavors besides the spiciness. The regular serving is smaller and comes with rice. If you like strong flavors of ginger and chili, this is the dish for you!

Thai Chendol – RM7.90

An icy concoction filled to the brim with jackfruit slices, chendol strips and chewy flour bits, all soaked in a pool of sweet creamy coconut milk sweetened with Thai palm sugar. It’s quite sweet but a gorgeous treat and ending after a spicy meal!

Khao Niao Mamuang (Sweet Glutinous Rice with Fresh Mango and Coconut Milk) – RM9.90

Ever my favorite Thai dessert, the sweet coconut glutinous sticky rice is a match made in heaven with sweet ripe mangoes.

Lod Chong (Green Emerald Thai Lod Chong) – RM5.90

A dessert quite similar to our very own local favorite Chendol, this one has soft handmade Pandan chendol in sweet coconut milk and topped with tropical atap seeds.

ThaiExpress has definitely made a great comeback! The food flavors are amazing and one really gets a delicious hit of strong Thai essence of sweet, sour, spicy and savory all packed into each dish. Dishes are authentic in flavors too. There are plenty of choices from Thai street food to home-style dishes and even the beverage and dessert list is plenty. Equip with its new ambience, diners will be please to enjoy a scrumptious Thai experience at the new ThaiExpress!

THAIEXPRESS

The Curve Shopping Mall

Ground Floor, G50

Jalan PJU 7/3,

Mutiara Damansara,

47800 Petaling Jaya, Selangor

Tel: 603 7710 9629

Website: http://www.thaiexpress.com.sg/

Everyone Needs a Little Pampering!

My third MIVVA Beauty Box and I am still as excited as before. It’s great to always be surprise on what one will get as life is made for surprises. This month, MIVVA has set theme for a little pampering. I could certainly use a good dose of pampering. When one sleeps as little as I do, my skin is always in need of much rejuvenation.

This month’s pampering box has fewer items but there are a good 3 full size items compared to previous months! What I also like is the new black box with silver polka dots. It’s quite modern and classy.Here are my thoughts on this month’s goodies…

Somang Danahan Bonyeon

Intensive Moisturizing Skin Toner @RM139.90 (160ml) & Emulsion @RM139.90 (160ml)

I am beginning to really like this brand. It is on a higher price end but the quality is pretty good and the concentration is there. From my May’s beauty box, I love the Premium Ex Deep Wrinkle Line Cream and find the test results very positive. Though I only had two small sample bottles to try, I notice again the concentration is there. I am particularly pleased with the emulsion as it renders my skin really moist. Another advantage point I read is that this brand uses herbs and flowers, all natural elements from Mother Nature!

Unico

Eye Lip Enriched Cream @RM98.80 (15ml)

It’s quite light and not as rich as others that I have tried. After application, it does soften the skin around the eyes. I can also feel a nice light moistness on my skin. Since I do sleep late, my eyes are always tired and fairly heavy while there is a slight dark circle around. After using this consecutively for 2 weeks, I can feel a little improvement on the moistness but the slight dark circle is still there. Maybe I need to use this a bit longer for a better results. Love the light floral scent though…

Beautymate

Purifying & Hydrating Nano Toner @RM49.90 (120ml)

Having also used and loved the Beautymate Nano Essence before, I was glad to be able to try another one from the same brand. This time it’s a toner. I find the toner decent. After application, my skin is smooth. Said to have the power to brighten up the skin, I have yet to see much difference on my skin but then again, I have only used this for two weeks. I am going to continue to use this together with the Nano Essence as I believe both working together might get me a better result. I do have to put in a good word though because I can feel my skin smoother and the price is good for this size.

Re-Gen Oil @ RM29.90 (75ml) or RM45.90 (125ml)

To be honest, I am not really a fan of oil products. I find it oily and sometimes sticky after application. During my pregnancy, I was using lotion instead of oil to help reduce stretch marks. However, I got allergic reaction and had to switch to olive oil for my stretch marks. It was oily and I didn’t quite like it but I bear with it because I didn’t know which other to use. Wish I had known about this brand as it is quite good. I tried it on my tummy and find it not oily after a massage. It keeps the skin thoroughly moist. I am considering to buy the actual size to try and see if it can really help to reduce the scars and stretch marks!

Elianto Ardour Shadow @RM8 (2gm)

Though I hardly put on eye shadow nowadays due to laziness, I am still happy to see this one in my beauty box. I got the Venus Brown and find it really versatile as I always try to use brown tones for a natural look. In addition, I do buy Elianto products and find it to be decent for its price.

Pumice Scrub

I am usually nervous going for a pedicure. Simply because my heel is always so cracked and dried. Glad to receive this pumice scrub stone so I can finally scrap off the dead skin.

Even though this month has fewer products, the full sized items more than made up for it. Full size products are definitely better as one can probably see better results after using it. This month’s pampering kit is pretty sweet. MIVVA do features some really great products and I am very happy to have discovered brands I like such as Aupres, Beautymate and Somang Danahan through MIVVA!

Simply register to become a MIVVA member, create your beauty profile and pick your desired MIVVA BeautyBox. Wait for delivery and enjoy the product try-outs at the comfort of your home and pace. If you like it, earn MIVVA points by submitting reviews, referring friends and with every purchase, redeem and save on full-size products.

Give you family & friends a surprise each month with MIVVA!

Subscribe for a month at RM38 each,

or RM114 for 3 months with 190 points,

or RM228 for 6 months with 570 points.

More information available at www.MIVVA.com
Facebook: fb.com/MIVVAcom
Twitter: twitter.com/MIVVAcom

Hanging out Izakaya Style under the Stars!

The newest kid on the block at Jaya One, Bangoya is set to wag some tongues! Truly madly in love with the Izakaya concept, the owner conceptualize a place where everyone can hang out after a long’s day at work. Thus Bangoya was born, a casual izakaya place to chill, to drink and to eat some awesome Japanese BBQ & Kushiyaki.

Invited to their soft launch recently, it was love at first sight for me the moment I climb up the narrow stairs to the rooftop of Kissaten at Jaya One. At the entrance, one gets greeted by a wall of beers and Japanese printed cloths. Then you walked out to open air to a cozy space filled with lots of bamboo, greens, recycled furniture and tiled countertops. A rustic bar also made from wood sits in one corner where luscious aroma perfumed the air around.

It’s all about the grill at Bangoya! The menu consists mostly of its specialty of Japanese Yakiniku and Kushiyaki. Simply order to grill yourselves or have the chef grill up skewers of Kushiyaki for you. Bangoya uses Binchō-tan or white charcoal, a high quality charcoal originated from Japan. It is renowned for its ability to burn steadily for a longer period and does not release much smoke or unpleasant odours. When it burns, one can see how white the coals are and true enough, there was less smoke than the usual regular coals unless the meat has release its fats onto the coals.

Since we were still waiting for others to arrive, we snack on some snacks with our chilled beers. It’s GUINNESS for me since I have grown really fond of this black gold. Bangoya serves up plenty of beers - draught and bottle, sakes and sochus, cocktails and other non-alcoholic liquids.

The menu at Bangoya is relatively tight and sufficient, showing off what they do best. We munched on blanched Edamame and feasted on Hiyayakko Tofu and some Kushiyakis. There are not many sides available but who wants sides when one can feast on scrumptious meats and seafood? If you must have your salads, there are a few available like Bangoya Bitter Gourd Salad, CabbageSalad, Onion Salad and Bangoya Cucumber Salad.

Here comes the star! Our grill arrived in a huge clay vessel ready for some Yakiniku grilling action. Order platters of meats from beef, pork and lamb to seafood and vegetables. Some meats and seafood are laced with marinades while some are simply sprinkled with salt to show off its original taste. Two sauces are served with the BBQ, one with a gorgeous soy based sweet sauce and the other a lemon infused sauce. I love the first one as it goes really well with the meat while I find the lemon one goes better with seafood.

We feasted on Australia Beef Sirloin, Beef Tongue, Lamb, Pork, Eggplant and Mushrooms. Don’t ask me for a favorite choice… every plate was my favorite!! Each one has its own taste and even the plain meat with a little salt is superb. All meats are thinly sliced so it really doesn’t take much time to cook it. Meat and seafood platters run from RM10 to RM20 while vegetables are RM5 each.

My first time having Beef Tongue and I must say that it’s not as scary as it sounds… in fact, it’s delicious!

We sure had loads of fun… the ambience was really warm and cozy with Mother Nature changing from dusk into midnight blue. Much laughters and cheers added the izakaya ambience that night!

Kushiyakis arrive in between our Yakinikus and were also devoured in no time. Call us gluttons but it was just a perfect evening of great companies of friends, beers and BBQ… in no certain order!

The skewers of chickens and spare parts, pork, seafood and vegetables are all nicely grilled and prices from RM3 to RM5 per stick. Some of the chicken parts are seasoned with teriyaki or salt. One gets all part of chickens here from Meat to Liver, Gizzard, Wings, Skin, Tsukune and even The Pope’s Nose!

The Tsukune is tender and yummy while I braved my first attempt at trying the liver and gizzard. The liver had a great charred edge but it is really very soft and tasted like a pate. The gizzard with salt is amazingly good, boasting a great juicy bouncy almost crunchy texture that just pops in the mouth. Make sure to order the gizzard!! Chicken with leek is pretty good since I like the soft subtle leeks and the skin, well the skin is a something of a treat. Indulge in it once it a while is definitely good for the soul…

We were naughty. We wanted a taste of Kissaten’s burger after we saw someone had it earlier. And so before we knew it, orders were placed and we got our way for an order of Kissburger of Teriyaki Pork and Teriyaki Chicken. Try your luck and ask nicely and you may get to order the burger at Bangoya…

Both burgers are simply lick-a-licious! Juicy and sandwich with a fluffy bun made according to Kissaten’s secret recipe, its sweet and savory, providing a great satisfying of flavors. The pork one comes with a fried egg for extra sexiness.

Time flew by and we didn’t even realize it simply because it was just so comfortable to hang out under the sky at Bangoya. Yeah, there was still smoke and I did smell like a BBQ humanoid but it is a grill after all. Look on the bright side because the atmosphere and awesome food is worth every smoke and smell on my hair and clothes. The casual ambience coupled with superb food and chilled beers or sake just makes me want to hang out there every day after work. The place has limited seats, make sure to head there early and get some R&R with scrumptious Yakinikus and Kushiyakis!

BANGOYA

(Rooftop of Kissaten)

L12A-1-1, Palm Square

Jaya One

72A, Jalan Universiti

46200 Petaling Jaya

Tel: 03 7954 1990

Email: hello@kissaten.com.my

Facebook: www.facebook.com/bangoyakul

*More Photos at my Facebook: Chasing Food Dreams

A Southern Peranakan Wedding Affair… Timeless Heritage and Cuisine! (Part 1)

A Southern Peranakan Wedding Affair… Timeless Heritage and Cuisine! (Part 2)

Philips Smart Kitchen Cooking Workshop with Marina Mustafa

Tujo Bar-sserie & Grill, Ascott Kuala Lumpur: A Playground in the Heart of the City where One can Eat, Play & Live!

Suria Café, The Saujana Hotel Kuala Lumpur: Celebrating Flavours of Sri Lanka!

Kampachi by Equatorial, Jaya33: An Haute Japanese Affair!

Samsung ‘Get-To-Know’ Bloggers Engagement Gathering @The Pool

Ee Chinese Cuisine, Eastin Hotel Petaling Jaya: Full Moon and Wedding Celebrations!

Chatz Brasserie, PARKROYAL Kuala Lumpur: Hawker Temptations Ramadhan Feast!

Zespri Kiwi Amazing Challenge: Here’s to 14-Day Daily Scoop of Kiwi Fun!

Watami, Japanese Casual Restaurant: Going Porky & Unveiling Their New Grand Feast!

GTower, Rajang Hall: A Sneak Peak at 2013 Ramadhan Feast!

Marini’s on 57, KLCC: Belvedere Vodka Takes Flight with Jimmy Choo!

Seri Pacific Hotel Kuala Lumpur: Buka Puasa with Taste of Citarasa Kampung Ramadhan Buffet

Croisette Café, Bangsar: Revisiting French Soul Food with Set Dinner Promotion!

Zespri Kiwi Amazing Challenge: Power Up with Green Goddess!

Mosaic, Mandarin Oriental Kuala Lumpur: Buka Puasa with A Sumptuous Spread of Local and International Cuisines!

ThaiExpress, The Curve Shopping Mall: A Fresh New Look with a Fresh New Menu!

MIVVA Beauty Box: July Edition of My Pamper Kit

Bangoya, BBQ & Kushiyaki @ Jaya One: Grilling Under The Stars!